Crab Cakes #2*
Source of Recipe
wwr when it was free
The secret to great crab cakes is to use as little bread
crumbs as possible, as in this recipe.
Crab Cakes #2*
1 pound (450 g) lump crab meat, picked over
4 scallions (spring onions), green parts only, chopped
1/4 cup (60 ml) mayonnaise
2-4 Tbs (30-60 ml) dry bread crumbs
1 Tbs (15 ml) chopped fresh parsley, basil, or cilantro
(coriander leaves)
2 tsp (10 ml) Old Bay or other seafood seasoning
Salt and freshly ground pepper to taste
1 egg, lightly beaten
All-purpose flour for dredging
1/4 cup (60 ml) vegetable or olive oil
Combine the crab meat, scallions, mayonnaise, 2 tablespoons (30 ml) of
the bread crumbs, herb, and seasonings in a mixing bowl and toss
gently to combine. Carefully fold in the egg with a rubber spatula
until the mixture just clings together, adding more bread crumbs if
necessary. Form into 4 to 6 patties and refrigerate for 30 minutes to
overnight. Dredge lightly in flour. Heat the oil in a large skillet
- preferably non-stick - over moderate heat and fry the crab cakes
until crisp and browned, about 4 minutes per side. Serve with tartar
sauce.
Serves 4 to 6.
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