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Crabcakes

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1/4 cup 59mlMayonnaise
1 tablespoon 15mlDijon mustard
1   Worcestershire sauce
1/2 cup 118mlFinely-sliced scallion - light, dark parts
1 teaspoon 5mlSalt
1 teaspoon 5mlEgg - lightly beaten (large)
1 lb 454g / 16ozPicked over crab
1/4 cup 36g / 1.3ozFresh breadcrumbs - or more if needed
  Tabasco sauce - to taste
2 tablespoons 30mlVegetable oil
2 tablespoons 30mlButter
  Flour - for dredging
  Cole slaw - made with
  Shredded carrot - also with
  Thinly-sliced red bell pepper - and
  Chopped 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 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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