Crab Cakes
Posted On October 2, 2014
Crab cakes are a favorite of many. And the bonus is they are such an easy food to make. Get creative and change up the spices and herbs as you see fit.
You’ll need
- 1 egg
- 1 teaspoon mustard
- 1 Tablespoon, freshly squeezed lemon juice
- 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)
- ½ teaspoon salt
- ½ teaspoons freshly ground black pepper
- 1/2 cup bread crumbs
- 1 pound lump crabmeat
- 1 pinch of cayenne pepper
- 4 Tablespoons butter
- Parsley as a garnish
- Serve with either lemon wedges or tarter sauce
Directions
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Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
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While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.
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When smooth and creamy, stir in salt and pepper.
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Gently fold in crabmeat, then bread crumbs and cayenne pepper.
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Shape into 8 patties, each about a half-inch thick.
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They will want to fall apart, but that’s the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)
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Melt butter together with 2 Tablespoons of olive oil in skillet over medium heat.
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When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
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When well browned (2 to 3 minutes), gently turn and cook other side.
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Drain on paper towels.
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Serve immediately.
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