Saturday, February 21, 2009

Crab Cakes

I'm not sure where I got this recipe, or whether it was one that I made up. This makes relatively large crab cakes. If you want to serve these as an appetizer or first course, just make them smaller and cook them a little less.

6 crab cakes

1 lb crabmeat, picked over
3/4 cup cracker crumbs
1 large egg, beaten
2 tbl minced onion
2 tbl mayo
1 tbl worcestershire sauce
1 tbl dijon mustard
3/4-1 1/2 tsp hot sauce
1 tsp salt
1/2 tsp ground pepper

Additional crumbs for breading
vegetable oil & butter for browning

With a fork, mix all ingredients together lightly. Form into 3 inch patties and roll in additional bread crumbs.

Heat oil and butter until foam subsides. Fry until golden, about 3 minutes per side. Drain on paper towels and serve. These can be held in a warm oven, but they are best when served immediately.

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