"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Wednesday, May 11, 2011

Crab Cake Recipe

This is an excellent recipe.  More ingredients than the simplest, but worth the added effort.
* 1 can/container crab meat. 
* 2 eggs, beaten.  
* 1/2 red pepper, finely diced or chopped
* 1 lg. bunch parsley, finely chopped
* 1 small onion, finely chopped
* 1 lg. Tbsp. Hellman's mayo
* 2 tsp. Maille mustard.  
* 4-5 very liberal shakes Bay Spice.
* ground black pepper
* 4-5 shakes Tabasco sauce
* 3 broken up flatbreads, the kinds with multi-seeds, for making bread crumb mix
* 1 English muffin, broken into pieces for making blender bread crumb mix 
* 2 tsp. baking powder (this gives a little rise to the crab cakes)
* few squeezes fresh lemon
* 2 lg. tablespoons good (European style best) unsalted butter
* flour (for dusting crabcakes before frying)
- Put muffin and flatbread pieces in blender, blend until crumb size

- Beat the eggs in the bottom of a mixing bowl

- Add all the other ingredients in no particular order and mix very well.  

- Let sit in the refrigerator for 4-5 hours, more time is better

- Make cakes out of the mix.  The above should make about six fairly thick cakes; place them on wax paper, and dust the tops with flour

- Heat the butter in a heavy iron skillet (other skillets will do, but the old cast iron skillets give even heat); and place the crabcakes, floured side down in the butter. The heat should be medium high to brown the crabcakes.

- As they are cooking, sprinkle the open side in the pan with flour; and when the cakes are nice and browned on the side in the pan, turn over.   

- Serve. 

1 comment:

  1. Liked your recipe a lot. Looking forward for some more mouth watering recipes. Keep up the good work.


Note: Only a member of this blog may post a comment.