| This recipe is liked by 0 person(s). |
JODY'S CRAB CAKES
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 2 | eggs, lightly beaten |
| 1/2 cup | heavy cream |
| About 3 cups | bread crumbs, (from French-style baguette) |
| 1/2 cup | julienne-cut red, green, and golden sweet peppers |
| 1/2 cup | chopped red onions |
| 1 | garlic clove, chopped |
| 2 tablespoons | butter |
| 1/4 cup | dry white wine |
| 1 pound | fresh crab meat, picked over |
| 1/4 cup | chopped fresh parsley |
| 2 tablespoons | chopped fresh tarragon |
| 3 tablespoons | Dijon-style mustard |
| Freshly squeezed lemon juice | |
| Salt | |
| Freshly ground black pepper | |
| 1 egg mixed with 1/3 cup milk | |
| About 1/2 cup | vegetable oil, (for sautéing) |
| Mustard dressing | |
| Watercress, (garnish) | |
| Lightly mix beaten eggs, cream, and 1 cup bread crumbs in a bowl; reserve. In a sauté pan or skillet over medium-high heat, combine peppers, onion, and garlic with butter and white wine and cook until vegetables are tender, about 10 minutes. Combine with reserved crumb mixture. Add crab, parsley, tarragon | |
| mustard, and lemon juice, salt, and pepper to taste. Mix well and chill for | |
1 hour.
Preheat oven to 400 F.
Form chilled crab mixture into 12 oval patties, dip into egg-milk mixture, and then into remaining bread crumbs. Sauté in hot oil in an ovenproof skillet until golden, turning once, about 2 minutes per side. Transfer pan to preheated oven to finish cooking, about 5 minutes. Drain crab cakes well on paper towels.
Serves 6
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.