| 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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