Crab Cakes
photo by skat5762
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb crabmeat
- 4 -5 ounces white bread, grated
- 1 1⁄2 tablespoons chopped fresh herbs (I use parsley, chives, and a bit of cilantro)
- 1⁄2 teaspoon cayenne
- 1 tablespoon mayonnaise
- 1 tablespoon spicy horseradish mustard
- 1 egg
- 1 egg yolk
- freshly cracked pepper
- 1⁄2 cup superfine cracker crumb
- 1⁄2 cup superfine breadcrumbs
- 2 tablespoons unsalted butter
- 1 lemon, cut into rings or wedges
directions
- Place crab meat, bread, cayenne and herbs into bowl and combine.
- In another bowl, whisk together the mayo, mustard, egg and additional yolk.
- Season with pepper to taste.
- Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
- Use only enough liquid to cause the mixture to just cling together; don't overwork.
- Form into cake about 3 inches in diameter and 3/4 inch high.
- Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
- To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
- Before cooking, dip cakes into cracker crumbs to coat.
- This prevents the crab meat edges from getting tough and chewy when sauteeing.
- Heat butter in frying pan until foamy.
- Add crab cakes, and let saute until browned on the bottom.
- Turn them just once, and brown the other side.
- Keep warm until all cakes have been sauteed.
- Arrange on platter with wedges of lemon.
- Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
- the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
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RECIPE SUBMITTED BY
skat5762
Hampton Roads, Virginia
Food, felines, vino, photography