Thursday, May 17, 2012
I love crab! I prefer it over lobster any day of the week. Crab cakes are truly one of my favorite seafood treats... I'll take them as an appetizer, for lunch, a snack, or dinner. This recipe is a combination of a few I found... both online and in my cookbook collection. You could add hot sauce to the recipe if you like, but I opted to leave it out. They're easy to make and delicious to eat! If you're planning a seafood dinner, try these as an appetizer... your guests with will love them!
1 pound lump crab meat
1/3 cup of breadcrumbs
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 large egg
1 rib of celery, diced
1 tablespoon lemon juice
2 tablespoons mayo
2 teaspoons of extra virgin olive oil
salt & pepper
1. Preheat oven to 375.
2. Mix all the ingredients into a large bowl. Fold the mixture with a spoon or mix with your hands.
3. Cover the bowl with plastic wrap and let sit in the refrigerator for at least 30 minutes.
4. With your hands form cakes with the crab mixture.
5. In a skillet or frying-pan heat 2 teaspoons of extra virgin olive oil on medium-high heat. Place the cakes in the skillet and allow to cook for 3 minutes, then flip them over and cook the other side for 2-3 minutes.
6. Transfer cakes to oven pan or baking sheet and place in the oven. Cook for 10 minutes.
7. Serve with tartar sauce, rice or a garden salad.