THE BEST CRAB CAKES
SERVES 3 to 4 AS A MAIN DISH, 6 to 8 AS AN APPETIZER
INGREDIENTS
2 tablespoons freshly chopped parsley
1/2 teaspoon dry mustard (can use up to 1 teaspoon if desired)
1 teaspoon Worcestershire sauce
2 large eggs, beaten
2 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 pound cooked crab meat, flaked (I use back fin)
1/2 cup fresh bread crumbs, more as needed
Salt and pepper to taste
Additional fresh breadcrumbs or, preferably, panko crumbs for dredging
Butter and oil for frying
Roasted Red Pepper Sauce with Capers and Dill (optional)
Mix together the parsley, mustard, Worcestershire, eggs and mayonnaise. Add the crab meat and crumbs. Season with salt and pepper and combine well but gently, so you don't break up the crab meat. Divide the mixture into 6 to 8 portions; flatten gently into thick patties. (To ensure even portions, pack the mixture into a 1/3-cup measure for each patty.) Coat each patty lightly with crumbs.
If possible, refrigerate for 30 minutes before sautéeing. Heat butter and a little oil, enough to generously cover the bottom, in a large fry pan over medium-high heat. Add the crab patties, in batches if necessary, and fry until golden brown on both sides, about 4 minutes per side. Remove from pan and drain on paper towels. Serve immediately, with or without the Red Pepper Sauce.
Notes: The recipe can be cut in half. I often add herbs, such as chopped chives or dill for extra flavor. Just don't add so much as to overpower the crab. Cooked crabcakes may be kept warm in a 200° F oven while waiting for others to sauté.
Notes: The recipe can be cut in half. I often add herbs, such as chopped chives or dill for extra flavor. Just don't add so much as to overpower the crab. Cooked crabcakes may be kept warm in a 200° F oven while waiting for others to sauté.
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