| Cuisine: American | Type: Appetizer | Serves: 10 cakes |
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Source:
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Attributes:
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Comments:
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Pasteurized crab is a good substitute for fresh. |
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Serving Suggestions:
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See instructions for a Dijon mustard sauce idea. |
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Ingredients:
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3 tbs. butter Saute in butter: 1/3 cup diced red bell pepper 1/3 cup diced celery 1/3 cup diced yellow onion Combine in a bowl with: 1/2 cup dry bread crumbs 1/4 cup minced scallions 1/4 cup mayonnaise 1 egg 2 tbs. minced parsley 2 tsp. Worcestershire sauce 2 tsp. lemon juice 2 tsp. Old Bay seasoning 1 tsp. dry mustard 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 1/4 tsp. tabasco sauce (adjust for degree of hot you want) 1 lb. flaked crab |
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Instructions:
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1. Melt butter in a sauté pan. Add the peppers, onion and celery and sauté about 5 minutes, or until tender. Cool slightly. 2. Combine above with all ingredients except crab meat. 3. Use your fingers to carefully blend the crab into the seasoned breadcrumb mixture. This helps preserve large pieces of crab. 4. Gently pack crab mixture about 1" thick into a 2-1/2" ring. Don't pack too tightly. Chill in the refrigerator for at least 1 hour. 5. Unmold crab cakes. Broil cakes for 3-4 minutes, or until browned. Turn them over, gently holding cakes with your fingers so they don't fall apart. 6. Finish broiling on other side for 3-4 minutes. You want them just turning brown and the outside a little crispy. Serve with Dijon mustard sauce. Melt some butter in a pan. Add a couple of teaspoons of seeded Dijon mustard. Add about 1/4 cup of cream and bring to a gentle boil to thicken the sauce. Spoon under or over the crab cakes. (Other seasonings can be added to taste: tarragon, capers, thyme, etc.) |
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Related recipes:
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None |
2001-03-10