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Crab Cakes
Nb persons: 2
Yield:
Preparation time:
Total time:
Source: Ian Knauer
| 2 slices | firm white sandwich bread |
| 1/2 lb | jumbo lump crabmeat, picked over |
| 2 Tbsp | mayonnaise |
| 1/2 tsp | Worcestershire sauce |
| 1 large | egg, beaten |
| 2 Tbsp | unsalted butter |
| lemon wedges |
Tear bread into small pieces into a bowl with crab. Add
mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard
remainder), and a pinch of salt. Mix together gently but
thoroughly, then form into 4 patties (about 3 inches in
diameter).
Heat butter in a 12-inch heavy skillet over medium heat
until foam subsides, then cook crab cakes, turning once,
until golden brown, about 6 minutes total.
Serve with: french fries and/or baby greens tossed with
lemon vinaigrette.
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