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~Crab Cakes~




Source of Recipe


Essence Magazine


Recipe Introduction


Essence has great recipes. From time to time, I clip them for myself.


List of Ingredients




1 pound fresh lump crab meat
1 egg well beaten
1 teaspoon Dijon mustard
2 teaspoons prepared horseradish
2 teaspoons Worcestershire sauce
8 scallions, finely chopped
3 tablespoons chopped fresh parsley
1 1/2 cups fresh bread crumbs
1 tablespoon whipping cream (optional)
1 cup dry bread crumbs
3 tablespoon butter
salt and freshly ground black pepper
lemon wedges and fresh dill sprigs, for serving




Recipe



You can spice this up by adding hot sauce or crush red peppers.

1) In a mixing bowl, combine the crabmeat, egg, mustard, horseradish, Worcestershire sauce, scallions, parsley and fresh bread crumbs. Mix gently, leaving the pieces of crabmeat as large as possible. Season to taste. If the mixture is too dry to hold together, add the cream. Divided the crab mixture into six portions and shape into round, flat cakes.

2) Spread out the dry bread crumbs on a plate. Coat the crab cakes on both sides. Melt butter in a frying pan. Fry the crab cakes for about 3 minutes on each side, or until golden. Add more butter if necessary. Serve with lemon wedges and dill.

Serves 3-6