Crab cakes

Crab cakes

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ANGELA'S PARTY CRAB CAKES
CHEFBOB.COM

- 1/2 POUND OF JUMBO LUMP CRABMEAT (PICKED THROUGH FOR SHELLS)
- 1 OUNCE OF BUTTER (MELTED)
- 1/4 OF A PURPLE ONION (DICED SMALL)
- 1 EGG
- 1 PINCH OF CAYENNE PEPPER
- 1 PUNCH OF NUTMEG
- 1 ZEST OF A LEMON
- 1 JUICE OF A LEMON
- 2 TEASPOONS OF FRESH HERBS (PARSLEY OR THYME)
- SALT TO TASTE
- 2 TABLEESPOONS OF OIL


IN A HOT SKILLET, SAUTE ONIONS UNTIL CARAMALIZED. ADD BUTTER, HERBS, AND ZEST AFTE RYOU'VE TAKEN THE SKILLET OFF THE HEAT. IN A BOWL, ADD CRAB MEAT, EGG, PEPPER, NUTMEG, LEMON JUICE, AND SALT. ONCE ONIONS ARE COOLED A BIT, ADD TO CRAB MIXTURE IN BOWL. COMBINE TOGETHER UNTIL EGG IS INCORPORATED. ADD SALT AND LEMON TO TASTE. TEST  APICE OF CRAB CAKE MIXTURE BY COOKING IT IN A SKILLET QUICKLY. IN SHAPING THE CRAB CAKES, GRAB MIXTURE THE SIZE OF A QUARTER. ROLL IT INTO A BALL GENTLY AND THEM PRESS IT FLAT. IN A SEPARATE SKILLET, ADD OLIVE OIL AND BRING TO HIGH HEAT. PLACE CRAB CAKES IN SKILLET. COOK UNTIL YOU HAVE A NICE SEAR ON EACH SIDE. SERVE WITH WHITE WINE AND ENJOY.

GDA Cooking - June 3, 2014

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