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Post by April B. on Feb 26, 2003 13:05:48 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.
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