Crab Cakes
Makes 6 servings
Ingredients:
1 pound fresh or thawed, frozen crabmeat
2 tablespoons unsalted butter
1/2 cup each chopped onions, chopped celery, chopped green
bell pepper
2 garlic cloves, minced or pressed
1/4 cup all-purpose flour
1/2 cup whipping cream or milk
3 eggs, beaten
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
2 cups soft bread crumbs
1/2 teaspoon freshly ground black pepper
1 cup soft bread crumbs
Vegetable oil
Method:
Pick out and discard any shell or cartilage from crabmeat. In a large heavy skillet, heat butter.
Add onions, celery, green pepper and garlic. Saute over low heat about 5 minutes or until soft. Stir in flour. Add cream or milk. Cook, stirring, until thickened.
Remove from heat; pour into a medium-sized bowl. Blend in eggs, crabmeat, parsley, Worcestershire sauce, 2 cups bread crumbs, salt and pepper. Refrigerate mixture until stiff.
Shape into 12 equal-size cakes. Press 1 cup bread crumbs onto both sides of cakes.
In a large heavy skillet, heat 1/4 inch vegetable oil over medium heat. Add crab cakes, a few at a time.
Cook 3 to 4 minutes on each side or until browned. Remove to a warm platter. Serve immediately.
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