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Crab Cakes Recipe | |
Seafood | |
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Ingredients:
1 tablespoon butter1/2 cup fine-chopped scallions 1/2 cup fine-chopped celery 1 pound crabmeat 2 cups dry breadcrumbs 1 tbsp chopped parsley 1 teas. dried thyme 1 tbsp lemon juice 1 tbsp worcestershire sauce 1/4 teas. white pepper 1/2 teas. salt 2 eggs 1 teas. dry mustard 2 cups flour 1 cup milk 1/4 cup vegetable oil
Directions:
Melt butter in a skillet and saute scallions and celery until translucent. Remove from heat and coolIn a bowl combine crabmeat, 1 1/2 tbsp. bread crumbs, parsley, thyme, lemon juice, worcestershire sauce, pepper and salt and scallions and celery. In a seperate bowl beat one egg with dry mustard and add to crabmeat mixture. Refrigerate for one hour. When well chilled , shape mixture into 6 flat cakes. Beat remaining egg with milk. Dip cakes in flour, then edd-milk mixture and finally into bread crumbs. Refrigerate for one hour. Heat oil in a skillet and brown cakes on each side. Serve with tartar sauce or cotail sauce. They're not Maryland but they are great. | |