| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Gma5 | 1 | servings | |
INGREDIENTS
| 3 | tb | Butter |
| 1/4 | c | Finely chopped onions |
| 1 | lb | Jumbo lump crabmeat; picked over to |
| ; remove cartilage | ||
| 1/3 | c | Fresh bread crumbs |
| 1 | lg | Egg; lightly beaten |
| 1/4 | ts | Hot red pepper sauce |
| Seasoned salt | ||
| Freshly ground pepper | ||
| Lemon wedges |
INSTRUCTIONS
1.In a medium skillet, heat 1 tablespoon of the butter over medium heat. Add the onion. Cook, stirring occasionally, until tender, about 4 minutes. Transfer to a medium bowl. 2. Add the crabmeat and sprinkle on the bread crumbs. Pour the egg and hot pepper sauce on top. Season with salt and pepper to taste. Using your hands, gently mix, being careful not to break up the crabmeat any more than necessary. Form the mixture into 6 patties, about 3 inches in diameter. Place on a wax paper-lined baking sheet. Cover with plastic wrap and refrigerate for 1 hour (this helps the crab cakes hold together). 3. Position the rack about 6 inches from the source of heat and preheat the broiler. Lightly grease the broiler pan. In a small saucepan, melt the remaining 2 tablespoons of the butter. Place the crab cakes in the broiler pan and brush the tops with the melted butter. 4. Boil the crab cakes until the tops are golden brown, about 4 minutes. Turn and continue broiling until the other side is golden brown, about 4 minutes. Serve hot, with the lemon wedges. Makes 4 servings Converted by MC_Buster. NOTES : From Patti La Belle Recipe by: Good Morning America Converted by MM_Buster v2.0l.
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