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Post by marlaoh on Sept 9, 2002 6:24:02 GMT -6
Maryland Crab Cakes
A Maryland specialty is panfried patties of crabmeat, bound with breadcrumbs and flavored with lively seasonings. Source: Better Homes and Gardens
1 6-ounce package frozen, cooked crabmeat or one 6-ounce can crabmeat, drained and cartilage removed 1 egg, slightly beaten 2 tablespoons finely chopped green onion 2 tablespoons mayonnaise or salad dressing 1 tablespoon snipped parsley 2 teaspoons Dijon-style mustard or Creole mustard 2 teaspoon snipped fresh thyme or 1/2 tespoon dried thyme, crushed 1/2 teaspoon white wine Worcestershire sauce 1/8 teaspoon salt 1/2 cup fine dry bread crumbs 1/4 cup cornmeal 2 tablespoons cooking oil Lemon wedges Tartar sauce (optional)
1. Thaw crab, if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick. 2. Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar sauce. Makes 4 main-dish servings. Make-Ahead Tip: Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking.
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