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Post by marlaoh on Jun 15, 2003 11:15:45 GMT -6
Crab Cakes From the West Market Grille at Tangier
As seen on 15 Minutes with Fred June 12, 2003
1 lb. Maryland jumbo lump crabmeat 1 tsp Dijon mustard Pinch Salt & Pepper 3 tbsp Italian parsley, chopped 3 tbsp fresh breadcrumbs 1 drop Tabasco 1 drop Worchestershire 1 whole egg
Pick through the crabmeat for shells and drain on paper towel to get rid of excess moisture.
In a stainless steel bowl, mix the egg, Worchestershire, tabasco, breadcrumbs, salt and pepper, Italian parsley and Dijon mustard.
Add crabmeat to this mixture and gently fold together so as not to break up the lumps of crabmeat.
Form into 4 oz. crabcakes.
Sear in a pan with olive oil.
Brown on one side and turn over.
Put crabcakes into a 400 degree oven for approximately 10 minutes, until cooked through.
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