Crab Cakes - 5

Recipe Ingredients

1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1/8 teaspoon	0.6ml	Worcestershire sauce
1/2 cup	118ml	Finely sliced scallion light and dark part
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Egg - lightly beaten (large)
1 lb	454g / 16oz	Picked over crab
1/4 cup	36g / 1.3oz	Fresh breadcrumbs - or more
		Tabasco sauce
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter
		Flour for dredging
		Coleslaw made with threads of carrot red bell pepper and parsley

Recipe Instructions

In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg.

Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes.

Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess.

Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over coleslaw.

Source:
COOKING MONDAY TO FRIDAY SHOW # MF6636

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