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| 21 Oceanfront Crab Cakes |
| 4 Crab Cakes |
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| Ingredients |
1 lb jumbo crab meat
1 t fresh ginger, chopped
2 t pimientos, chopped
2 t fresh scallions, chopped
1 C breadcrumbs, freshly made
1 t Grey Poupon mustard
1/4 C mayonnaise
dash Worcestershire sauce
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| Method |
| In a bowl, mix ginger, scallions, pimientos, mayonnaise, mustard,
breadcrumbs and Worcestershire sauce.
Add crab meat and mix gently and thoroughly. If mixture is too dry,
add a little more mayonnaise.
Shape into 4 cakes.
In a sauté pan (large enough to easily fit all four crab cakes), heat a
generous layer (about 1/4 inch) of olive oil over medium-high heat,
and when oil is rippling hot, carefully place the crab cakes in the pan.
Cook until golden brown, about 2-3 minutes per side.
Serve with lemon wedge, chopped parsley and your choice of sauce. |
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