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Pretty Darn Close to Perfect Crab Cakes
Submitted by daybreak
05/09/2007
05/09/2007
| another delicious crab cake recipe
Servings: 8 | |
| Ingredients: 2 large eggs 1/4 cup buttermilk 1/4 cup finely diced red onion 2 scallions, white and green parts, thinly sliced 2 tablespoons chopped fresh Italian parsley leaves 1 tablespoon seeded and finely diced red bell pepper 1 tsp. of Chesapeake Bay seasoning 1/2 tsp. dry mustard 10-15 saltines, roughly crushed 1 pound of crabmeat, lump or jumbo lump backfin preferred, picked over for shells and cartilage 2 tbsp. peanut or other neutral-tasting oil (not olive oil) 2 tbsp. unsalted butter Gravy flour (such as Wondra) or all-purpose flour as needed Tartar sauce found at http://www.fresh-seafood.net/ |
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| Instructions: Here is a recipe for crab cakes made with Chesapeake Bay crab meat. The recipe is provided courtesy of Steve from http://www.blue-crab.org. Visit blue-crab.org for more seafood recipes and crab resources. Lightly beat the eggs and buttermilk together in small bowl and set aside. In a large mixing bowl, combine the onion, scallions, parsley, bell pepper, Bay seasoning and mustard. Mix in the saltines. Add the egg mixture and stir to combine. Fold in the crab meat gently, trying not to break up the lumps. Cover and refrigerate for 2 hours. Mold the crab mixture into 8 cakes and place on a baking sheet covered with waxed paper. Cover and refrigerate for at least 30 minutes or up to 4 hours. Preheat oven to 350 F. Heat the oil and butter together in a large saute pan or cast-iron skillet over medium-high heat. Once the butter has melted, sprinkle the tops of the crab cakes lightly with flour and place the cakes flour side down in the pan. Sprinkle the other side with flour. Cook until browned on the bottom, about 4 minutes. Carefully turn the crab cakes over. Place the pan in the oven and bake until heated through, 10-15 minutes. Serve immediately, or turn off the oven and let sit in the oven for up to 30 minutes. Serve with tartar sauce on the side. |
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