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6월 22일 Crab CakesEvery time I make this dish, everyone goes crazy and wants the recipe. I hardly ever give it out because it is one of "my" specialties. If everyone starts making it, it won't be so special. However, since I cannot have you all over for dinner, I will share it with my blog buds.
2 cups crab meat (about 3/4 lb. - NOT IMITATION!)
1 cup fresh bread crumbs (just tear up a few slices of bread)
2 large eggs, slightly beaten
1/2 cup heavy cream
a few dashes of hot sauce
2 teaspoons Worcestershire sauce
2 tablespoons sweet onion, finely chopped
2 tablespoons red pepper, finely chopped
2 tablespoons green pepper finely chopped
2 tablespoons celery, minced
Several shakes Old Bay seasoning (this is not optional!)
6 tablespoons butter, separated
Whisk together the eggs, cream. Add hot sauce, Worcestershire, veggies, and seasoning. In a separate bowl, blend crab and bread crumbs. Pour the cream mixture into the crab mixture. Blend well.
Melt 2 tablespoons butter in a large heavy skillet. Shape a tablespoon of the crab mixture into a little patty. Cook crab cakes in the butter until golden brown (about 2 minutes on each side). Serve warm with wedges of lemon. Makes at least 30 mini crab cake appetizers.
I have also made these larger and served them as an entree.
I get my crab in a plastic container at Sam's Club next to where they have the salmon and the (yuck) imitation crab meat. It is pasteurized so it stays fresh a long time. I try to always have one on hand to whip these up for guests.
Enjoy! 댓글 (10개)
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