| 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 |
lg |
Eggs |
| 1/2 |
c |
Heavy cream |
|
|
A dash of hot sauce; or to taste |
| 2 |
ts |
Worcestershire sauce |
| 2 |
ts |
Chopped fresh parsley leaves |
| 2 |
ts |
Grated onion |
| 2 |
tb |
Unsalted butter |
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.
24 small crab cakes.
Gourmet February 1995
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