Crab Cakes (Appetizers)

 

                Crab cakes are a real treat and they're wonderful served as a main course, allow two per person. Tartar sauce (recipe below) tastes great on crab cakes.

Makes 6 crab cakes

• One-third cup mayonnaise
• 1 egg
• 1¼ cups soft bread crumbs (about 2 slices bread)
• 1 teaspoon ground mustard
• ¼ teaspoon salt
• ¼ teaspoon Cayenne pepper
• Pinch of pepper
• 2 tablespoons green onions, chopped
• 3 cans (6 oz each) crab meat, well drained, cartilage removed and flaked (or ¾ lb cooked crabmeat, flaked)
• ¼ cup dry bread crumbs
• 2 tablespoons vegetable oil

1. In medium bowl, mix mayonnaise and egg with a wire whisk ; stir in remaining ingredients except dry bread crumbs and oil.
2. Shape mixture into 6 patties, about 3 inches in diameter (mixture will be moist) ; coat each patty with dry bread crumbs.
3. In 12-inch nonstick skillet, heat oil over medium heat ; cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center.
4. Reduce heat if crab cakes become brown too quickly.

Homemade Tartar Sauce

A good old stand-by for fried fish

1. Combine

• 1 cup firm mayonnaise
• 1 teaspoon Dijon mutard
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon shallots, minced
• 1 tablespoon sweet pickle, chopped
• 1 tablespoon drained green olives, chopped
• 1 hard-boiled egg, finely chopped
• 1 tablespoon drained capers, chopped

1. Correct the seasoning.
2. You may thin the sauce with a little lemon juice.

BON APPÉTIT