Crabcakes Recipe - Cooking Index
1/4 cup | 59ml | Mayonnaise |
1 tablespoon | 15ml | Dijon mustard |
1 | Worcestershire sauce | |
1/2 cup | 118ml | Finely-sliced scallion - light, dark parts |
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 if needed |
Tabasco sauce - to taste | ||
2 tablespoons | 30ml | Vegetable oil |
2 tablespoons | 30ml | Butter |
Flour - for dredging | ||
Cole slaw - made with | ||
Shredded carrot - also with | ||
Thinly-sliced red bell pepper - and | ||
Chopped parsley |
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 cole slaw.
This recipe yields 4 servings.
Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6636)
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