Monday, April 25, 2005

Crab Cakes

This is a very easy crab cake recipe. It makes a big difference to buy fresh crab meat and not one from a can, there is definitely more flavor and you can taste the freshness.

1/3 cup bread crumbs (tear off small pieces of bread)
2 green onions, thinly sliced
4 sprigs fresh parsley, chopped
1 egg white
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay TM seasoning
1/4 teaspoon dry mustard
1/4 teaspoon onion powder
6 ounce fresh crabmeat, drained and flaked
1/2 cup dry bread crumbs
1 cup oil for frying

DIRECTIONS:
In a bowl, toss together the 1/3 cup bread crumbs, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

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