Crab Cakes
Source of Recipe
Internet
List of Ingredients
1 lb. jumbo lump crab meat
3 slices white bread
1 Tblsp. Mayo
1 Tblsp. Dijon mustard
2 tsp. Old Bay seasoning
1 Tblsp. chopped parsley
1 egg
Vegetable oil (for frying)
Tartar sauce, cocktail sauce or mustard for dippingRecipe
Beat egg in a bowl. Remove crusts from bread and break into small pieces. Add to the egg. Mix in mayo, mustard, Old Bay and parsley. Beat well. Place crab meat in a bowl and pour egg mixture on top. Gently toss or fold ingredients together taking care not to break up the lumps of crab meat. Form cakes by hand or with an ice cream scoop into 8 mounded rounds about 3 inches in diameter and 3/4 inches thick. Do not pack too firmly. Cakes should be as loose as possible yet hold their shape. Place cakes on a tray or platter covered with wax paper. Cover and refrigerate for at least on ehour before cooking.
Pour oil into a heavy skillet to a depth of about 1-1/2 inches. Heat oil and fry crab cakes a few at a time until golden brown (about 4 minutes each side). Remove with a slotted spoon and drain on paper towels.
You can also broil them by placing under the broiler for about 8-10 minutes, turning once to brown both sides.
You can also saute them in a small amount of clarified butter or olive oil. Saute until golden brown on both sides.
Serves 6
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