Crabcakes

Total Time:
1 hr 10 min
Prep:
1 hr
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Dash Worcestershire sauce
  • 1/2 cup finely sliced scallion, light and dark part
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 pound picked over crab
  • 1/4 cup (or more) fresh breadcrumbs
  • Tabasco sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Flour for dredging
  • Cole slaw made with threads of carrot, red bell pepper and parsley
Directions

In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.


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