Email to Judy Garcia      

Recipe Categories: jgarcia's HOME PAGEALLRECIPES APPETIZERS BREAD BREAKFAST CAKESandPIES CANDY CANNINGandPRESERVING CASSEROLES COOKIES COPYCAT CROCKPOT DESSERTS DIPS DOGFOOD EGGS ETHNIC FISHandSEAFOOD FROSTING FRUIT ICECREAM MAINDISHES MARINADES MEATS MIXES MUFFINS NAMEBRANDRECIPES PASTA PASTRIES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SCONES SIDEDISHES SNACKS SOUPSandSTEWS SPICESANDRUBS VEGETABLES

Market Street Crab Cakes




Source of Recipe


Gabby Gourmet web site at KUTV Channel 2, Salt Lake City, UT






Recipe Introduction


This is the exact recipe that is used at the Market Street Grill and Broiler, Salt Lake City, UT

To be tried soon...





List of Ingredients



• 1 lb. Dungeness crab meat, picked of all shell matter
  
• 1/4 c. plus 2 Tbsp. butter (divided)
  
• 1/2 c. onion, very finely diced
  
• 1/2 c. bread crumbs
  
• 1/2 c. heavy whipping cream
  
• 1/2 tsp. dry mustard
  
• Dash cayenne or ground red pepper
  
• 1 egg, beaten
  
• Salt, to taste
  
• Fresh parsley sprigs for garnish
  






Instructions



1. In a medium-size skillet or fry pan, melt the 1/4 c. of butter over a medium heat, then add the onion and saute until transparent.
   
2. In a mixing bowl, combined the sauted onions and all of the remaining ingredients except parsley sprigs. Let the mixture sit for several minutes to allow the bread crumbs to absorb the liquid. Form the mixture into flat patties, then place in a skillet with the remaining 2 Tbsp. butter and saute until warm throughout, approximately 4 minutes per side. Serve immediately with Market Street Tartar Sauce.
   
3. Serves 4.