| 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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