| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy |
|
Fish crab, Main dishes, appetizer, Spreads and |
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Lump crab meat; picked over |
| 1 |
|
Egg slightly beaten |
| 1/4 |
c |
Mayonnaise |
| 1 |
tb |
Old Bay Seasoning |
| 1 |
tb |
Worcestershire sauce |
| 1 |
ts |
Tabasco sauce |
| 1 |
tb |
Heavy cream |
| 1 |
bn |
Chives; chopped(1/8 cup) |
| 6 |
|
Unsalted saltine crackers; crushed |
| 1 |
c |
Mayonnise |
| 1/2 |
c |
Sour cream |
| 1 |
|
Juice of lemon |
| 1 |
ts |
Tabasco sauce |
| 2 |
tb |
Chopped chives |
INSTRUCTIONS
CRAB CAKES
MUSTARD SAUCE
In a bowl combine the egg with the mayonnaise, Old Bay seasoning,
Worcestershire, Tabasco, cream and chives. Pour the mixture over the crab
meat and gentle mix. Try not to break the crab up too much. Bind the
mixture together with the saltine cracker crumbs. Form into patties and
saute in butter until the cake is lightly browned, turn over and and saute
again until golden brown. Serve with the mustard sauce.
Mustard Sauce: Combine all the ingredients in a bowl and whisk together and
serve.
NOTES : To make the cracker crumbs place the crackers in a plastic bag
and roll with a rolling pin or use a mini processor if available. If you
clarify your butter it won't burn when you saute the crab cakes.
Recipe by: Chef Neal Meyers, Ben Benson's Steakhouse N.Y. N.Y.
Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr
25, 1998
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