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Crab Cakes

(Photo by: www.closetcooking.blogspot.com)

 

I absolutely love crab cakes! I am not sure if you are seeing a trend of my love for seafood throughout the site – tuna salad sandwich and cajun shrimp – but seafood is one of my favorite type of foods.

 

Although some serve this dish as an appetizer, I personally prefer this dish as my meal served with a side of yellow rice.

 

SERVES: 4

 

INGREDIENTS:

2 eggs

1/3 cup mayonnaise

1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

1/4 teaspoon pepper

1/2 teaspoon salt

2 teaspoons Dijon type of mustard

1 teaspoon Worcestershire sauce

1 3/4 pounds Dungeness crab meat (or other type of lump crab meat)

2 cups of bread crumbs

4 tablespoons of butter for frying

INSTRUCTIONS:

 

In a bowl beat the eggs. Add the mayonnaise, parsley, salt and pepper, mustard, and Worcestershire sauce. Mix until smooth. Then add the crab meat and bread crumbs and mix.

 

Shape the mixture into crab cakes, about half inch thick. If they’ll be served as appetizer the cakes should be small and you’ll get about 16. If they’ll be served as the main course of the meal then the cakes will be bigger and you’ll get about 8.

 

Lightly coat each cake with bread crumbs. Heat the pan then add the butter, over medium-low heat. When the butter starts to sizzle add the crab cakes to the pan.

 

Fry until light brown on both sides, about 5 minutes. Serve with tartar sauce or your favorite sauce.

Posted by: / July 26, 2010

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