Crab Cakes
"Bite into a perfect crab cake - crusty on the outside, moist inside. From Good Food Magazine, May 1987."
- Ready In:
- 32mins
- Ingredients:
- 15
- Yields:
-
8 patties
ingredients
- 1 lb fresh lump crabmeat, picked over for shell, flaked
- 1⁄2 cup fresh breadcrumb, lightly packed
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons heavy cream
- 1 tablespoon fresh lemon juice
- 2 teaspoons snipped fresh chives
- 1 teaspoon Dijon mustard
- 1⁄2 teaspoon grated lemon zest
- 1⁄8 teaspoon cayenne pepper
- fresh ground pepper (to taste)
- 1 large egg
- 1 large egg yolk
- 1⁄3 cup dry breadcrumbs
- 4 tablespoons unsalted butter
- prepared tartar sauce
directions
- Heat oven to 250 degrees.
- Place all ingredients except dry bread crumbs, butter, and tartar in mixing bowl and stir to combine. Shape into eight 2-1/2" patties, gently squeezing out excess liquid. Spread dry bread crumbs in a shallow bowl and coat both sides of each patty with bread crumbs, gently shaking off excess.
- Heat half the butter in a large skillet over medium heat. Add half the crab cakes and cook, turning once, until golden brown, 4-6 minutes. Keep warm in oven. Repeat with remaining butter and cakes. Serve hot with tartar sauce.
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RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
