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
- In a large bowl, stir together the egg, mayonnaise, mustard, horseradish, Worcestershire sauce, Old Bay seasonning, Pepper, salt and Tabasco.
- Gently mix in the crabmeat, cracker crumbs, and bell Pepper.
- For the ideal combination of crisp exterior and creamy interior, form 8 patties ¾ inch thick.
- Warm the oil and butter together over medium-high heat.
- Fry the crab cakes 5 to 7 minutes on each side, or until they are golden, drain them.
- Serve the cakes immediately, they are so flavorful that they require little more than a squeeze of lemon juice for accompaniment.
BON APPETIT
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