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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is a southern twist on a great crab cake. I just serve these with lemon wedges as I like the flavors not to be sauced up. But fell free to top with a sauce if you like. Ingredients:
1/3 cup pecans |
1- 1/2 slice firm sour dough bread, torn into pieces |
2 tablespoons mayonnaise |
2 teaspoons lemon juice |
1 teaspoon dijon mustard |
1 egg yolk |
8 ounces (1/2 pound) lump crab meat |
1 tablespoon minced chives |
1 1/2 tablespoons butter |
Directions:
1. Place pecans and torn bread in a food processor. Pulse until pecans are finely chopped and bread is crumbly.
2. In a medium bowl combine mayonnaise, lemon juice, mustard and egg yolk; blend well. Add crab and chives; stir gently to mix, so not to break up crab meat to much. Stir in just enough of pecan-bread crumbs to help bind the mixture but not to take away from the crab,
3. Place remaining crumbs on a plate. Form crab mixture into 4 cakes, about 3 inches in diameter. Dredge crab cakes in crumbs, pressing gently just to help mixture adhere.
4. In a medium skillet, melt butter over a medium-low heat. Add crab cakes, for about 2-3 minutes , turn over once, and cook second side about 2 minutes, until they are hot in center and nicely browned on both sides.
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