 |
 |
|
|
|
2 cups flaked crabmeat
1 egg, slightly beaten
1 1/4 cup fresh breadcrumbs
1/4 cup mayonnaise
1/4 cup finely chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1/4 teaspoon dry mustard
pinch red pepper
1/4 teaspoon salt, or more, to taste
1/4 teaspoon black pepper, or more, to taste
2 tablespoons butter or margarine
2 tablespoons olive oil
- In a medium bowl, combine beaten egg, 3/4 cup bread crumbs, mayonnaise, parsley, Worcestershire sauce, seafood seasoning, mustard and red pepper. Add salt and black pepper to taste. Gently fold in crabmeat. It will be thick.
- Shape mixture into 6 balls; flatten into 3-inch cakes. Coat crab cakes with remaining 1/2-cup breadcrumbs.
- Cover; refrigerate 1 hour.
- In a large skillet, heat butter and oil. Pan-fry crab cakes on medium high for approximately 3 to 4 minutes on each side or until golden brown. Add more butter or margarine and oil to skillet as necessary.
- Serve with dill sauce, recipe below.
DILL SAUCE
1/4-cup sour cream
1/4 cup mayonnaise
1/2 teaspoon dill weed
1 1/2 teaspoons lemon juice
Combine the above ingredients in a small bowl; stir until blended. Makes 1/2 cup of Dill Sauce. Serve with crab.
Yield: 4 servings
|
|
|
 |
|
| 1999 Sonoma-Cutrer Founders Reserve Chardonnay, Sonoma, CA |
 |
|
|
 |
|
