Tuesday, November 24, 2009

Cape Cod crab cakes

Mix all ingredients in a large bowl:

1 Lb. lump white crab meat
1/3 c. minced yellow (red or green) pepper
1/2 c. minced onion
2 Tblsp. worcestershire sauce
1 tsp. dried mustard powder
1 tsp. dijon mustard
2 med. beaten eggs
1/4 c. breadcrumbs (UNseasoned)
1 Tblsp. minced parsley
2 Tblsp. mayonnaise
salt & pepper to taste

Form into 8 balls- pat down into thick patties. Flatten slightly and dip both sides into Panko (Japanese breadcrumbs) and place on a platter covered with waxed paper - chill in 'fridge for an hour before frying.

In a large 12-14" frying pan (make sure you don't crowd these while frying!) heat 1/2 cup vegetable oil until hot, but not smoking. Gently place the crab cakes in the pan and fry for 3-4 minutes on each side, until golden brown. Remove from pan to a serving platter.

Serve with tartar sauce, shrimp/cocktail sauce or whatever else floats your boat.

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