Pan Fried Crab Cakes
Ingredients
1 lb Jumbo lump crabmeat, picked over to remove cartilage or shell
4 scallions, green part only, minced (about a half cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley. Your choice not all of them.
1 1/2 teaspoons old bay seasoning
2 tablespoons or up to 1/4 cup fine dry bread crumbs
1/4 cup of mayonnaise
Salt and ground white pepper
1 large egg
1/4 cup of flour
4 tablespoons of Vegetable oil
1. Gently mix crabmeat, scallions, herb, old bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until misture just clings together.
2. Divide crab misture into four portions and shape each into a fat round cake, about 3 inches across and 1.5 inches high. Arrange on baking sheet lined with waxed paper, cover with plastic wrap and chill at least 30 minutes, this is an important step in the cakes holding together while cooking. ( you can hold the cakes over; for 24 hours in the refridgerator)
3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in to the skillet; pan fry until outsides are crisp and browned, 4 -5 minutes per side. Serve hot with or without sauce.
Creamy Dipping Sauce
1/4 cup mayonnaise
1/4 cup sour cream
2 teaspoons minced chipotles (smoked jalapenos)
1 small garlic clove, minced
2 teaspoons minced fresh cilantro leaves
1 teaspoon juice from one small lime
Mix all ingredients in a small bowl. Cover and refrigerate until flavors blend, (approx 30 minutes) Serve with crab cakes or other fried fish.
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