Post by dagriz on Jan 14, 2008 16:48:19 GMT -5
Crab Cakes
1 pound cooked blue crab meat or Dungeness crab meat
4 scallions (green part only), minced or 1/4 cup green onions minced
1 tablespoon chopped fresh herbs (such as cilantro, dill, basil, or parsley)
1 1/2 teaspoon Old Bay seasoning
1/4 cup bread crumbs
1/4 cup mayonnaise
Salt and white pepper to taste
1 large egg, slightly beaten
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
Green Onion Sauce
Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes. In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp and browned. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.
Makes 4 servings.
Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard-cooked egg, minced
Couple drops Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely chopped green onions (green and white parts)
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold
1 pound cooked blue crab meat or Dungeness crab meat
4 scallions (green part only), minced or 1/4 cup green onions minced
1 tablespoon chopped fresh herbs (such as cilantro, dill, basil, or parsley)
1 1/2 teaspoon Old Bay seasoning
1/4 cup bread crumbs
1/4 cup mayonnaise
Salt and white pepper to taste
1 large egg, slightly beaten
1/2 cup fine bread or cracker crumbs
4 tablespoons butter
Green Onion Sauce
Carefully clean the crab meat of any shells or cartilage. In a large bowl, gently mix crab meat, scallions or green onions, herbs, Old Bay seasoning, bread crumbs, and mayonnaise. Season with salt and white pepper. Carefully fold in egg with a rubber spatula until mixture just clings together.
Divide crab mixture into four portions and shape each into a flat, round cake about 3 inches across and 1-1/2 inches high Place onto a baking sheet lined either parchment or wax paper; cover with plastic wrap and refrigerator at least 3 hours or overnight (the cold will firm up the cakes so that they will not break up when fried.)
Place bread or cracker crumbs into a shallow pie plate; lightly dredge crab cakes. In a large nonstick frying pan over medium heat, heat butter until hot but not smoking (add more butter if needed). Gently lay chilled crab cakes onto bottom of the pan; fry 4 to 5 minutes per side or until crisp and browned. Removed from heat, transfer onto a serving platter, and serve hot with Green Onion Sauce.
Makes 4 servings.
Green Onion Sauce:
1/2 cup mayonnaise
3 tablespoons heavy cream
1 hard-cooked egg, minced
Couple drops Tabasco Sauce (or to taste)
1/2 teaspoon Worcestershire sauce
1 teaspoon freshly squeezed lemon juice
1/8 teaspoon dry mustard
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 jalapeno chile, seeded, deveined, and very finely chopped
1/8 teaspoon sugar
3 tablespoons finely chopped green onions (green and white parts)
In a medium bowl, combine mayonnaise, cream, egg, Tabasco sauce, Worcestershire sauce, lemon juice, dry mustard, salt, peppr, japapeno chile, sugar, and green onions. Cover and refrigerate at least one hour. Serve cold