Thursday, October 27, 2011

The Ultimate in CRAB CAKES!!

Due to popular demand, after the crab feed on the 14th here it is:!!!!
Helen Prier’s Crab Cakes

Original Recipe – Mark Bittman’s Very Crabby Crab Cakes
from “I Love Crab Cakes” by Tom Douglas

1 Pound crab meat
2 large eggs *
1/4 cup minced red pepper
1/4 cup minced green onions *
1/4 cup mayonnaise
1 Tab Dijon mustard
Kosher Salt
freshly Ground Pepper
1 Tab minced garlic *
2 Tabs Dried Breadcrumbs
1 cup all-purpose flour
2 Tabs curry powder *
Olive Oil or vegetable oil
2 Tabs butter

In large bowl mix together crabmeat, eggs, bell peppers, green onions, mayo, mustard, garlic, bread crumbs. Season with salt and pepper. Cover the bowl and chill for 30 minutes.

When you are ready to cook the crab cakes, put the flour in a shallow container and season with salt, pepper and curry powder. Shape the crab mixture into cakes. If the mixture does not stick together add more bread crumbs. Coat the cakes in the flour mixture. Cook in a non-stick skillet over medium heat. Place oil and butter in the pan and cook cakes until golden brown on both sides. (about 4-5 minutes per side).

Notes:
Experiment with the curry powder, some can be quite hot. You do not want to drown out the taste of the crab.
I added garlic to the recipe and an extra egg.
Add more mustard to taste.
Have fun!!

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