04-22-2005, 04:29 AM
Yield: 6 servings, 2 each
Preheat oven to 350 degrees F.
1 pound imitation crab, finely chopped
1/2 pound snow crab, finely chopped
3 large mushrooms, minced
2 tablespoond chopped green onion
2 tablespoond minced onion
1 teaspoon dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 teaspoon chicken base
1/4 teaspoon ground mustard
1/4 teaspoon cayenne Pepper
1/4 teaspoon white pepper
2 tablespoons cooking sherry
1/4 teaspoon thyme
1 tablespoon Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 egg yolks
2 tablespoons butter or margarine
Melt butter in pan; add mushrooms, garlic, shallots, green onion, onion, parsley and sauté until tender.
Add all crab meat and sauté over medium heat until hot, stirring constantly.
Add bread crumbs; mix well, and turn off heat. Place mixture on cookie sheet. Cover and refrigerate until cool (approximately 1 hour).
Breading
3 eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup vegetable oil
When crabmeat mixture is cool, divide mixture into 12 equal pieces. Form so that they are round and approximately 1/2 inch thick. Whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Heat vegetable oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9 x 13-inch baking dish.
Bake in preheated 350 degree F oven for 10 minutes.
Serve with Cajun pepper sauce and garnish with fresh chopped chives.
Preheat oven to 350 degrees F.
1 pound imitation crab, finely chopped
1/2 pound snow crab, finely chopped
3 large mushrooms, minced
2 tablespoond chopped green onion
2 tablespoond minced onion
1 teaspoon dried parsley
2 cloves minced garlic
1 large shallot peeled and minced
1 teaspoon chicken base
1/4 teaspoon ground mustard
1/4 teaspoon cayenne Pepper
1/4 teaspoon white pepper
2 tablespoons cooking sherry
1/4 teaspoon thyme
1 tablespoon Worcestershire sauce
1 cup heavy cream
1/2 cup bread crumbs
2 egg yolks
2 tablespoons butter or margarine
Melt butter in pan; add mushrooms, garlic, shallots, green onion, onion, parsley and sauté until tender.
Add all crab meat and sauté over medium heat until hot, stirring constantly.
Add bread crumbs; mix well, and turn off heat. Place mixture on cookie sheet. Cover and refrigerate until cool (approximately 1 hour).
Breading
3 eggs
1/4 cup flour
1/2 cup bread crumbs
1 cup vegetable oil
When crabmeat mixture is cool, divide mixture into 12 equal pieces. Form so that they are round and approximately 1/2 inch thick. Whip eggs in bowl. Dust the cakes in flour, dip in eggs and then roll in bread crumbs.
Heat vegetable oil in skillet until hot. place crab cakes in pan and lightly brown on both sides. Remove from skillet and place in 9 x 13-inch baking dish.
Bake in preheated 350 degree F oven for 10 minutes.
Serve with Cajun pepper sauce and garnish with fresh chopped chives.