Crabby Crab Cakes
"Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share."
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 lb fresh lump crabmeat
- 1 egg
- 1 tablespoon Dijon mustard (optional)
- 2 tablespoons flour, more for dredging
- 2 tablespoons extra virgin olive oil
- 4 tablespoons butter
- to taste lemon wedge
- to taste salt and black pepper, freshly ground
directions
- Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
- Cover; and put in freezer for 5 minutes.
- Shape mixture into 4 hamburger-shaped patties.
- Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
- Put flour for dredging in a bowl.
- Combine oil and butter in 12-inch skillet, and turn heat to medium.
- When butter melts and its foam subsides, gently dredge a crab cake in flour.
- Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
- Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
- Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
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Reviews
-
Made these last night & my family loved them. Make sure you freeze them...they were kind of messy to patty out & wanted to fall apart when i went to cook them , but they are really good. -
This is a Mark Bittman recipe ... and I usually adore his recipes! My husband would have given this recipe 10 stars -- he just loved these crab cakes. They were recommended to me by a friend who got 'em from Mark Bittman's column in the NY Times -- she and her husband would have given them ten stars. I'm giving them four, though, because I thought they were way, way too rich. Addmittedly I've been on WW for a year, so I'm not used to a lot of fat -- but frying them in four tablespoons of butter made them too rich for me to eat. But it did create a lovely crust ... the step re: freezing is VERY important, and I think freezing works much, much better than refrigerating -- the cakes tended to fall apart on me before they were fried (but held together beautifully after frying). I'll make 'em again for my husband, but not for me ... too much butter! -
I live where we have a lot of crabmeat in the late summer...and we try lots of recipes....I loved this one because it didn't mask the flavor of the crab....I thought the mustard would be a problem...but it was very good. It also held together well.
