From: Greg Reynolds
Date: Thu, 11 Oct 2001 11:32:32 -0400
Crab Cakes
Ingredients:
2 tablespoons butter
1/4 cup plus 2 tablespoons finely diced onion
1 1/2 teaspoons minced garlic
1/4 cup plus 2 tablespoons finely diced green pepper
1 1/2 teaspoons prepared horseradish
1 teaspoon Old Bay seasoning
3/4 cup heavy cream
1 1/3 cups crushed saltine crackers
3/4 cup breadcrumbs
3 tablespoons mayonnaise
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1 extra large egg plus 1 egg yolk
Pinch salt
Pinch pepper
1 pound lump crab meat, picked over to remove shell and cartilage
1/4 cup thinly sliced green onion
1 1/2 teaspoons chopped fresh parsley
Vegetable oil for frying
Directions:
In a saute pan, melt butter over medium heat. Add onion, garlic, green
pepper, horseradish and Old Bay, and saute about 3 minutes until onions
are translucent.
Add cream, bring to a boil and then reduce to a simmer. Fold in crackers
and breadcrumbs, mixing to combine well. Set aside.
In a mixing bowl combine mayonnaise, Dijon mustard, Worcestershire
sauce, eggs, salt and pepper. Add sauteed onion mixture and mix well to
combine. As gently as possible, to avoid breaking up crab meat, fold in
crab meat, green onion and parsley. Refrigerate, covered, several hours
or overnight.
Heat 1/2 inch of oil in a large, heavy skillet or preheat oil in deep
fryer to 360 degrees. Form crab meat mixture into 8 (3/4- to
1-inch-thick) patties. Pan-fry 3 to 4 minutes per side until crisp and
brown on the outside, and cooked through. Or deep-fry 6 to 7 minutes.
Serve with cocktail or tartar sauce and your favorite cold beverage.
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