| This recipe is liked by 0 person(s). |
Crab Cakes
Nb persons: 4
Yield:
Preparation time: 30 minutes
Total time: 30 minutes
Source: Cakebread
| 1 lb | crab meat |
| 1 1/2 cups | fresh breadcrumbs |
| 1 stalk | celery, finely minced |
| 1 | green onion, finely minced |
| 1/4 cup | mayonnaise |
| 1 Tbs | fresh lemon juice |
| 1 Tbs | chopped flat-leaf parsley |
| 2 tsp | Dijon mustard |
| 1 tsp | worcestershire |
| 1 tsp | tabasco sauce |
| 2 | eggs, separated |
| olive oil |
Combine crabmeat, bread crumbs, celery, green onion, mayonnaise, lemon juice, parsley, mustard, worcestershire, tabasco and egg yolks in a large bowl. In a separate bowl, whisk the egg whites until stiff peaks form. Fold the egg whites into the crab mixture. Shape 1/3 cup of the crab mixture into a 2-inch-wide patty. Repeat with the rest of the mixture. Add enough olive oil to fill a skillet 1/4" deep. Heat over medium-high heat. Add crab cakes and cook for 3-4 minutes per side.
Recipe uploaded with Shop'NCook recipe organizer software.
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.