Recipe courtesy of Michele Urvater
Crabcakes
- Level: Easy
- Yield: 4 servings
- Total: 1 hr 10 min
- Prep: 1 hr
- Cook: 10 min
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.