Super-rich Virginia Crab Cakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | February 19 | 1 | Servings | |
INGREDIENTS
| 2 | c | Backfin crab meat, about |
| 3/4 pound | ||
| picked over | ||
| 1 | c | Fresh bread crumbs |
| 2 | Eggs | |
| 1/2 | c | Heavy cream |
| A dash of hot sauce, or to | ||
| taste | ||
| 2 | t | Worcestershire sauce |
| 2 | t | Chopped fresh parsley leaves |
| 2 | t | Grated onion |
| 2 | T | Unsalted butter |
| small crab cakes. |
INSTRUCTIONS
In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well. In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm. Gourmet February 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1195
Calories From Fat: 726
Total Fat: 82.3g
Cholesterol: 596.1mg
Sodium: 1080.6mg
Potassium: 549.3mg
Carbohydrates: 84.5g
Fiber: 5.1g
Sugar: 8.5g
Protein: 29.8g