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Friday 15 April 2011


Crab Cakes Recipe
Although crab cakes feel like an indulgence,
they’re actually very easy to prepare, and make a great weeknight supper
 with salad and crusty bread.
Don’t be tempted to skip the step of chilling the cakes before frying—
you could end up with a crumbly mess in the pan.

Crab Cakes seafood recipe


Ingredients
Serves 14–16 2-inch cakes
Crab Cakes
1/2cupminced celery
3tablespoonsItalian parsley, chopped
1/4teaspoonTabasco sauce
1 1/2teaspoonsOld Bay Seasoning
1/8teaspoonfreshly ground black pepper
1/2teaspoonsalt
1poundlump crab meat
2cupsbreadcrumbs*
2eggs
2tablespoonsolive oil
2tablespoonsbutter
Tartar Sauce
3/4cupmayonnaise
1/4cuppickle relish
1tablespoonchampagne vinegar
1teaspoonDijon mustard
1/8teaspoonfreshly ground black pepper
1/4teaspoonsalt
  *Make fresh breadcrumbs easily in your food processor and freeze the leftovers in zip-lock bags. Homemade breadcrumbs taste better, lack all the chemicals and additives—and are much cheaper.
Directions 
Crab Cakes
1.Combine the celery, scallions, parsley,
Tabasco, Old Bay, pepper, salt, and crab and mix lightly with a fork.
2. Mix in the breadcrumbs.
3. Whisk the egg and add it to the
 crab mixture, blending well.
4. Form the crab mixture into 2-inch cakes
and place them on a parchment-lined baking sheet.
5. Cover with plastic wrap and refrigerate for
at least 30 minutes, ideally several hours.
6. Heat the olive oil and butter in a large sauté pan
 over medium-high heat.
7. Fry the crab cakes in batches until golden,
adjusting the heat as required.
8. Drain on paper towels.
Tartar Sauce
1. Mix the mayonnaise, relish, vinegar,
mustard, pepper, and salt in a small bowl.
2. Refrigerate or serve immediately.



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