In a large
bowl, mix together:
A pound of
crabmeat – picked free of shells as much as possible
1/3 cup of
bread crumbs
1 shallot -
minced
About ½ cup
of minced red bell pepper
About ¼ cup
of minced parsley
1 teaspoon
of dry mustard
2 cloves minced
garlic
1 teaspoon
of kosher salt
½ teaspoon
of cayenne pepper (adjust to taste)
In another
bowl, whip together:
1 egg
1 teaspoon
Worcestershire sauce
¼ cup
mayonnaise
Juice from ½
of a lemon
Then, fold
liquid mixture into the crab mixture. Shape into patties – should be about 10
to 12 of them and dust with flour.
Heat a large
skillet over medium heat. Add cooking oil to pan. When oil is ready, carefully
place crab cakes in pan and fry until brown. This should take 2 – 4 minutes per
side. May have to cook crab cakes in batches. They should be golden brown on
both sides.
Serve warm
with a sauce (could just squeeze the other half of the lemon all over them, or
use that lemon juice to make a lemon-butter sauce.)
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