mercredi 15 octobre 2014

Texas blue crab cakes

Blue crabs get their name from the color of their shells and claws. They can be expensive away from the Gulf, but this recipe stretches a little of the succulent meat a long way.

Makes 8 crab cakes
  • 1 egg, lightly beaten
  • 2 tablespoons mayonnaise
  • 2 teaspoons prepared Creole mustard
  • 2 teaspoons prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 1½ teaspoons crab-boil seasonning, such as Zatarain's
  • 1 teaspoon coarse-ground black Pepper
  • ¼ teaspoon salt
  • Several dashes of Tabasco sauce or other hot Pepper sauce
  • 1 pound (450 gr) crab meat, picked over to remove any shells
  • ¾ cup saltine cracker crumbs
  • ½ cup minced red bell Pepper
  • 3 tablespoons olive oïl
  • 1 tablespoon unsalted butter
  • Lemon wedges, for garnish
  1. In a large bowl, stir together the egg, mayonnaise, mustard, horseradish, Worcestershire sauce, Old Bay seasonning, Pepper, salt and Tabasco.
  2. Gently mix in the crabmeat, cracker crumbs, and bell Pepper.
  3. For the ideal combination of crisp exterior and creamy interior, form 8 patties ¾ inch thick.
  4. Warm the oil and butter together over medium-high heat.
  5. Fry the crab cakes 5 to 7 minutes on each side, or until they are golden, drain them.
  6. Serve the cakes immediately, they are so flavorful that they require little more than a squeeze of lemon juice for accompaniment.