Deviled Crab Cakes
Source of Recipe
Internet
List of Ingredients
1 pound select Maryland Blue crabmeat, cleaned
1 large egg
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 tablespoon Tabasco sauce
Sea salt and black pepper, freshly cracked, to taste
6 cups fresh bread crumbs, divided
Virgin olive oil
Tabasco Tartar Sauce (recipe follows)
1 lemon, cut into wedges
Fresh parsley sprigs
Tomato peel (optional)
Recipe
Break up the crabmeat into thin pieces and put it in a medium mixing bowl. Add the egg, mayonnaise, mustard, hot pepper sauce, sea salt, black pepper and 1 cup bread crumbs (about a handful). Mix thoroughly, using a spatula.
Place the remaining bread crumbs in a shallow dish.
Form the mixture into 3-inch balls, using either your hands or a scoop. Roll them in the remaining bread crumbs to coat thoroughly. Flatten the balls into cakes about 4 inches wide and 1 inch thick.
Fill a saute pan with enough olive oil to cover the bottom half of the crab cakes. Heat the oil until it's hot but not smoking. Brown the cakes on both sides over high heat until they are golden brown. Turn the heat to low, flip the cakes again and continue cooking for about 5 minutes while you prepare the tartar sauce.
Serve 1 or 2 cakes per dish and top them with a dollop of Tabasco Tartar Sauce. Garnish the plate with a lemon wedge, parsley and matchstick-size tomato peel slices, if desired.
Makes about 6 (4-inch crab cakes).
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