12-20-2004, 12:38 AM
[font "Arial"][size 2][font "Verdana"]ADRIENNE'S CRAB CAKES
[/font]ingredients
· [font "verdana, arial, helvetica, sans-serif"][size 2]1 pound fresh crabmeat, picked over for shells and cartilage, and drained
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup mayonnaise
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 scallion, minced (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Worcestershire sauce
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Dijon mustard
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 teaspoon hot pepper sauce (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]3/4 cup dry breadcrumbs
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]Salt, black pepper and cayenne, to taste
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 large egg, lightly beaten
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup vegetable oil or clarified butter
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preparation instructions
In a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.
Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.
Makes 12 to 24 crab cakes, depending on the size
For sauce ideas I'd try:
Basil Aioli
Cilantro-Lime Tartar Sauce
Cucumber Tartar Sauce
Red Chili Mayonnaise
Chipotle Mayonnaise
Mustard Mayonnaise
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[/font]ingredients
· [font "verdana, arial, helvetica, sans-serif"][size 2]1 pound fresh crabmeat, picked over for shells and cartilage, and drained
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup mayonnaise
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 scallion, minced (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Worcestershire sauce
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 tablespoon Dijon mustard
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 teaspoon hot pepper sauce (optional)
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]3/4 cup dry breadcrumbs
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]Salt, black pepper and cayenne, to taste
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1 large egg, lightly beaten
[/size][/font]· [font "verdana, arial, helvetica, sans-serif"][size 2]1/4 cup vegetable oil or clarified butter
[/size][/font]
preparation instructions
In a bowl, mix the crabmeat, mayonnaise, scallion, Worcestershire sauce, mustard, hot pepper sauce and 1/4 cup of the breadcrumbs. Blend gently and carefully. Season with the salt, black pepper and cayenne. Mix in the egg. Form the crab mixture into either 1/8- or 1/4-cup-sized flat cakes, depending on your taste. Dredge the cakes in the remaining breadcrumbs, pressing to make the crumbs stick. Transfer the cakes to a baking sheet lined with waxed paper. Cover and refrigerate for 1 to 4 hours.
Heat the oil in a cast-iron (or other heavy) skillet over medium heat. Add a few crab cakes at a time to the skillet and cook until golden brown, about 2 minutes per side. Drain the cakes on paper towels. Prepare to devour.
Makes 12 to 24 crab cakes, depending on the size
For sauce ideas I'd try:
Basil Aioli
Cilantro-Lime Tartar Sauce
Cucumber Tartar Sauce
Red Chili Mayonnaise
Chipotle Mayonnaise
Mustard Mayonnaise
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