| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Dairy |
|
Appetizers, Fish crab, Main dishes, Spreads and |
1 |
Servings |
INGREDIENTS
| 1/2 |
|
Onion, finely diced |
| 4 |
|
Green onions, finely chopped |
| 1/2 |
|
Red bell pepper, finely |
|
|
diced |
| 1/2 |
|
Green bell pepper, finely |
|
|
diced |
| 1 |
|
Stalk celery, finely diced |
| 2 |
T |
Butter plus 1/2 cup, 1 stick |
| 1 |
lb |
Lump crabmeat or Dungeness |
|
|
crab meat |
| 1 |
|
Egg, beaten |
| 1/2 |
c |
Fresh unseasoned bread |
|
|
crumbsmore if needed |
| 1/4 |
c |
Heavy whipping cream, more |
|
|
if needed |
| 1 |
T |
Parsley, chopped |
| 1 |
T |
Lemon juice |
| 1/2 |
T |
Dry mustard |
| 1 |
t |
Salt |
| 1 |
t |
Pepper |
| 1 |
c |
Flour |
| 3 |
|
Lemons, cut into wedges |
|
|
Tartar sauce or remoulade |
|
|
optional |
INSTRUCTIONS
Saute the onions,green onions, red and green bell peppers and celery
in 2 tablespoons of butter over medium-low heat until soft, 5 to 7
minutes. Remove from the heat and cool. Mix the sauteed vegetables by
hand with the crab meat, egg, bread crumbs, whipping cream, parsley,
lemon juice, mustard, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
(Note: Over-mixing will cause the crabmeat to break up too much.) If
the mixture is too runny to form cakes, add more bread crumbs. If too
dry add more cream until the cakes can be formed. Divide the mixture
into 12 equal portions (about 1/2 cup each) and pat into cakes about
3/4 inch thick. Place the cakes on a wax paper-lined plate.
(Note:Cakes can be prepared up to 6 hours ahead and refrigerated.)
Heat the remaining 1/2 cup of butter in a small saucepan over low heat
until the butter melts and separates. Spoon off any foam on top of the
butter. Spoon off the clear, clarified butter, leaving the milky
residue in the pan. In a cast-iron or heavy-bottomed skillet, heat
1/8-inch of clarifies butter over medium heat. Combine the remaining
1/2 teaspoon of salt, the remaining 1/2 teaspoon of pepper and the
flour. Mix well. Lightly dust the crab cakes with the seasoned flour.
Carefully place one end of each crab cake in the skillet, allowing the
cake to fall gently away from you. (Note: Do not over-crowd the pan
when frying or the crab cakes will not brown properly.) Cook each cake
until browned on both sides, about 4 minutes per side. Transfer the
cakes to a baking sheet. Bake at 375 degrees until light and fluffy,
10 to 15 minutes. Serve with lemon wedges and well-seasoned tartar
sauce or remoulade, if desired. Makes 6 servings NOTES : Each
serving without tartar sauce: 381 calories; 850 mg sodium; 137 mg
cholesterol; 25 grams fat; 24 grams carbohydrate; 15 grams protein;
0.29 gram fiber. Recipe by: L.A. Times S.O.S. 11/97 Posted to
MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25,
1998
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