Thursday, October 2, 2014

Crab Cakes

 
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
  • Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.
  • While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.
  • When smooth and creamy, stir in salt and pepper.
  • Gently fold in crabmeat, then bread crumbs and cayenne pepper.
  • Shape into 8 patties, each about a half-inch thick.
  • 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.)
  • Melt butter together with 2 Tablespoons of olive oil in skillet over medium heat.
  • When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.
  • When well browned (2 to 3 minutes), gently turn and cook other side.
  • Drain on paper towels.
  • Serve immediately.

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