Tina Fey's Crab Cakes
Source of Recipe
Tuna Fey from TV Guide
Recipe Introduction
"Saturday Night Live is alive and well thanks to the guiding hand of its first female head writer, Emmy Award-winning Tina Fey. But comedy is easy for Fey – it's cooking that's hard. "I can cook a little bit, but my husband [Second City director Jeff Richmond] is actually much better. He's a natural," she says. "The most impressive thing he's made lately was fresh crab cakes. From scratch, no recipe. We were at the beach house and didn't have much food there. He took some crackers, smashed them up, made cracked meal. He just winged it and it was excellent." — Barbara Binstein
List of Ingredients
3/4 lb freshly shelled crabmeat or three 120 g cans chunk crabmeat, drained 375 g
1 tbsp butter 15 mL
1/3 cup green onion, chopped 75 mL
2 tbsp red pepper, finely chopped 25 mL
1 egg 1
1/2 cup soft fresh bread crumbs 125 mL
3 tbsp mayonnaise 50 mL
2 tbsp fresh dill, parsley or cilantro, finely chopped 25 mL
salt and pepper
1 tbsp butter 15 mL
1 tbsp vegetable oil 15 mL
Recipe
Drain crabmeat thoroughly and place in a mixing bowl. In a saucepan, melt butter; add onion and red pepper. Cook over medium heat, stirring occasionally, until vegetables are tender. Add egg, bread crumbs, mayonnaise, dill and cooked vegetables to crabmeat, stirring with a fork. Season to taste with salt and pepper; mix until well combined. Cover and refrigerate mixture for at least 30 minutes or until ready to cook.
Shape the mixture into 6 balls and press into patties, about 1/2-inch (1 cm) thick. In a skillet, heat butter and oil over medium heat. Add the cakes and brown on both sides, about 2 to 3 minutes per side or until browned.
Transfer patties to a baking sheet and bake in a 350°F (180°C) oven for about 5 minutes to heat through.
Makes 6 crab cakes or 3 main course servings.
Serve with Tina Fey's Cucumber and Yogurt Sauce.
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