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| CRAB CAKES |
| Yields: 10-12 Crabcakes |
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| INGREDIENTS |
1 lb fresh jumbo lump crabneat, shells removed
1 T Worchestershire sauce
1/2 t Tabasco®
1 t zest of lemon
1/2 C mayonaise
1/2 t white pepper
1 T creole mustard
1 egg
1/2 C red bell pepper, finely diced
1/2 C green bell pepper, finely diced
1 T capers, finely diced
1 1/2 C saltine crackers, crushed
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| METHOD |
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In a bowl, place all ingredients.
Toss gently to prevent crab from breaking into small pieces.
The bigger the crab lumps remain, the better.
Always keep ingredients cold as crab will spoil easily.
Form cakes into desired shape and size. Typically not larger than
3-4 ounces each.
Utilizing extra virgin olive oil in a sauté skillet, pan sauté on
medium-high heat until golden brown.
For crispier cakes you may want to dredge the cakes in more cracker crumbs before cooking. (Cracker crumbs burn easily, so be careful.) |
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