Sunday, 16 June 2013

Cooking & Recipes : Perfect Crab Cakes With Green Onions

Cooking & Recipes : Perfect Crab Cakes With Green Onions

 1 egg, beaten
 2 tablespoons mayonnaise
 2 tablespoons green onion tops
 1/4 teaspoon Chesapeake seasoning, such as Old Bay®
 1/4 teaspoon hot red pepper sauce
 1 pound lump or backfin crabmeat, drained and picked over for shells
 4 teaspoons milk
 10 saltine crackers, finely crushed
 6 tablespoons olive oil, for frying
 Lemon wedges, for serving

1.   Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside.

2.   Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead).

3.   About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.

"Perfect Crab Cakes -- heavy on crab and light on filler -- anchor a dinner. Be sure to form them compactly so the cakes hold together during frying."



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