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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I don't like crab. I had one crabcake in a nice restaurant I didn't mind once. When I was wanting to try something new, I thought I'd try my hand at crabcakes... I figured if anyone could make crabcakes I actually enjoyed, it would be me. Read more . I paired them with a cream of asparagus soup, and the slight lemon flavor and creaminess worked really well together. I wish I had some left over, as I wanted to try crabcakes benedict in the morning, but they all disappeared too fast. Ingredients:
1 lb crab, picked clean of shell bits |
3-4 tbs good white wine or dijon mustard |
3 shallots, finely chopped |
half a small onion, finely chopped |
1 egg |
parsley |
white bread torn into small bits if the mixture gets too moist, or to stretch the recipe. |
mayonnaise if the mixture is too dry, or if adding bread |
bread crumbs |
butter |
Directions:
1. Sautee the onion and a shallot in butter until sweated, and just starting to brown.
2. Mix the crab, onion, shallots (raw and cooked), mustard, egg, and parsley together in a bowl. (Add bread or mayonnaise if the mixture is too wet or dry to form cakes, or to stretch the recipe.)
3. Form into cakes, set on a cookie sheet, preferably on wax paper or foil, and refrigerate for at least half an hour till they set a little bit.
4. Roll the cakes in bread crumbs, and pan fry in butter till they're golden brown, and fully cooked in the middle. Promptly serve.
5. If making them ahead of time, wait until you're almost ready to serve to bread them, the crumbs can get soggy otherwise.
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