| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Seafood, Eggs, Vegetables, Dairy | 4 | Servings | ||
INGREDIENTS
| 1 | lb | Crabmeat — preferably lump |
| 2 | Strips bacon — finely | |
| Chopped | ||
| 2 | tb | Minced shallots |
| 1/2 | Red bell pepper | |
| Cored, seeded, and finely | ||
| Chopped | ||
| 1 | Rib celery — finely | |
| Chopped | ||
| 1 | Garlic clove — minced | |
| 1/4 | c | Mixed minced fresh herbs |
| Including parsley, c | ||
| 3 | To 4 T. | |
| 1 1/2 | ts | Old Bay Seasoning |
| Or other seafood sea | ||
| Salt and freshly ground | ||
| Black pepper — to taste | ||
| pn | Cayenne pepper | |
| 1 | Egg — , beaten | |
| 1 | To 2 T. | |
| 3 | tb | Clarified Butter |
| Or equal parts melted | ||
| Butter | ||
| And vegetable oil | ||
| Fine cracker crumbs | ||
| Heavy (or whipping) cream |
INSTRUCTIONS
1. Pick through the crabmeat, removing any bits of shell. 2. Fry the bacon in a frying pan over medium heat until lightly browned, about 2 minutes. Add the shallots, bell peppers, celery, and garlic and cook until soft but not brown, about 2 minutes more. Transfer the mixture to a mixing bowl and let cool. 3. Stir in the crab, herbs, cracker crumbs, Old Bay Seasoning, salt and pepper, and cayenne. Fold in the egg and enough cream to obtain a moist but firm consistency. If the mixture is too wet, add a few more cracker crumbs. Wet your hands with water and form the crab mixture into 4 large or 8 small patties. Wrap in waxed paper and refrigerate for at least 30 minutes. 4. Just before serving, heat the clarified butter in a non-stick frying pan. Pan-fry the crab cakes until crusty and golden brown, about 3 minutes per side. Alternatively, the crab cakes can be broiled, also for about 3 minutes per side. Drain on paper towels and serve at once. We tried 'em....mmmmmm, good! Serves 4 Posted by Gizmowidge Recipe By : Steven Raichlen's "Miami Spice" From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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