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Post by April B. on Feb 11, 2003 15:10:36 GMT -6
Louisiana Crab Cakes Serves 4 (8 - 6 ounce cakes)
1 lb. lump crabmeat
Dry Ingredients: 1-1/2 tsp. course ground mustard seeds 1 tsp. black pepper 1/2 tsp. Old Bay Seasoning 1/4 tsp. baking powder 1/8 tsp. cayenne pepper 1 cup bread crumbs
Wet Ingredients: 1 egg (beaten) 1/3 cup mayonnaise 1 tbsp. horseradish 1/2 tbsp. grated lemon rind 1 tbsp. lemon juice 1/4 cup fresh chopped parsley 1/4 cup whole kernel corn
Presentation: 2-4 oz. Crab Cake patties 2 Tortilla Chips (extreme triangle shaped) 1/2 lettuce (shredded) Roasted red sweet pepper aioli streaker
Combine all dry ingredients in bowl and blend well. Combine all wet ingredients in bowl (except crabmeat) and blend well. Add wet ingredients to dry ingredients and loosely blend. Add crabmeat, then gently knead all ingredients together.
Shape into 8 patties 1x2 (a ramekin or cup lined with plastic wrap, may be used to form cakes). Add vegetable oil to a sauté pan on medium high heat.
Sauté cakes 2-3 minutes on each side (or until golden brown) or deep fry for 2-3 minutes.
Serve immediately. ;D ;D ;D ;D
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