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Super Bowl: Coastal Crab Cakes

Source of Recipe


From "Crazy for Crab" by Fred Thompson






List of Ingredients



• 1 Tbsp mayonnaise
  
• 1 Tbsp chopped fresh parsley leaves
  
• 1-1/2 tsp prepared horseradish, drained
  
• 1 tsp prepared yellow mustard
  
• 2 large eggs, lightly beaten
  
• 2 slices white bread, chopped with a knife
  
• 1 pound crab meat, Dungeness or blue, picked over for shells and cartilage
  
• Kosher salt and freshly ground black pepper to taste
  
• 1 Tbsp unsalted butter
  
• 1 Tbsp canola oil
  
• .
  
• Tartar sauce
  






Instructions



1. Combine the mayonnaise, parsley, horseradish and mustard in a medium-sized mixing bowl. Whisk in the eggs, then add the bread, stirring to moisten. Gently fold in the crab meat, and season with salt and pepper. Cover and refrigerate for 30 minutes.
   
   
2. Form the mixture into 6 cakes, about 1/3 cup each. Place on a baking sheet lined with waxed paper, cover and refrigerate for at least 2 hours or up to 4 hours.
   
   
3. Heat the butter and oil together in a large sauté pan or cast-iron skillet over medium-high heat. When the butter stops foaming, add the crab cakes and cook until golden brown, 4 to 5 minutes per side. Drain on paper towels or brown paper bags.
   
   Serve warm with tartar sauce, if desired.