SeaSparrow
09-09-2004, 12:21 PM
Crab cakes adapted from Joy of Cooking (yum, yum!):
(makes 6 - 3" cakes)
Melt 2Tbsp butter.
Add, stir & simmer for 3 minutes:
2Tbsp minced onion
1/2 c. soft bread crumbs
Combine:
2 beaten eggs
1/2 c. cream
2c. flaked crab meat (can also use oysters &/or clams)
1/2 c. minced celery
1/2 tsp dry mustard or 1T lemon juice
2T chopped parsley
1/2 tsp paprika
salt and pepper
Add onion/bread crumb mixture
Chill 2 hours. Shape into cakes.
Dust cakes lightly with flour or fine bread crumbs (or Panko).
Melt in skillet 1 or 2 Tbsp butter. When butter is hot (but not brown!), quickly brown the cakes on both sides. Lower heat and cook cakes for about 5 minutes longer.
Or, to deep fry in 375 degree oil, first dip the cakes in crumbs like above, then in beaten egg (1 Tbsp water mixed with the egg) and again in crumbs (double dipping!). Let dry for 15 minutes before deep frying to a golden brown.
Yummy! :yay:
Another one:
Crab cakes Maryland style
1/4/c. butter (1/2 stick)
1/2 c. flour
2c. milk
1 egg beaten
1/4 tsp dry mustard
1 Tbsp worcestershire
2Tbsp chopped fresh parsley
salt and pepper
2 lbs lump crabmeat
Melt butter and blend in flour, stirring until smooth.
Add milk and stir until thickened.
Beat in the egg. Add salt/pepper, mustard, worcestershire and parsley. Mix well. Cool, stir in crabmeat. Form into large cakes and chill thoroughly. Dip cakes in egg batter, then crumbs and fry in hot fat (375 deg) until nicely browned (12-15 minutes). Serves 6.
(makes 6 - 3" cakes)
Melt 2Tbsp butter.
Add, stir & simmer for 3 minutes:
2Tbsp minced onion
1/2 c. soft bread crumbs
Combine:
2 beaten eggs
1/2 c. cream
2c. flaked crab meat (can also use oysters &/or clams)
1/2 c. minced celery
1/2 tsp dry mustard or 1T lemon juice
2T chopped parsley
1/2 tsp paprika
salt and pepper
Add onion/bread crumb mixture
Chill 2 hours. Shape into cakes.
Dust cakes lightly with flour or fine bread crumbs (or Panko).
Melt in skillet 1 or 2 Tbsp butter. When butter is hot (but not brown!), quickly brown the cakes on both sides. Lower heat and cook cakes for about 5 minutes longer.
Or, to deep fry in 375 degree oil, first dip the cakes in crumbs like above, then in beaten egg (1 Tbsp water mixed with the egg) and again in crumbs (double dipping!). Let dry for 15 minutes before deep frying to a golden brown.
Yummy! :yay:
Another one:
Crab cakes Maryland style
1/4/c. butter (1/2 stick)
1/2 c. flour
2c. milk
1 egg beaten
1/4 tsp dry mustard
1 Tbsp worcestershire
2Tbsp chopped fresh parsley
salt and pepper
2 lbs lump crabmeat
Melt butter and blend in flour, stirring until smooth.
Add milk and stir until thickened.
Beat in the egg. Add salt/pepper, mustard, worcestershire and parsley. Mix well. Cool, stir in crabmeat. Form into large cakes and chill thoroughly. Dip cakes in egg batter, then crumbs and fry in hot fat (375 deg) until nicely browned (12-15 minutes). Serves 6.