Ingredients Jump to Instructions ↓

  1. 1 cup 146g / 5.1oz Fresh white bread crumbs

  2. 2 tablespoons 30ml Olive oil

  3. 3 tablespoons 45ml Half-and-half

  4. 1 teaspoon 5ml Dry mustard

  5. 1/2 teaspoon 2 1/2ml Paprika

  6. 1/4 teaspoon 1 1/3ml Tabasco pepper sauce Juice of

  7. 1 lemon

  8. 2 teaspoons 10ml Freshly-cracked black pepper

  9. 1 lb 454g / 16oz Cooked crabmeat

  10. 2 Eggs - separated

  11. 3 tablespoons 45ml Finely-grated horseradish

  12. 3/4 cup 177ml Cream sauce Salt - to taste Clarified butter Lemon wedges

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Soak the breadcrumbs in the olive oil and half-and-half. In a small bowl, combine the mustard, paprika, Tabasco, lemon juice, and pepper; mix thoroughly. In a large bowl, combine the crabmeat, egg yolks, horseradish, cream sauce, soaked breadcrumbs, salt, and mustard mixture and mix well. Taste and adjust seasoning if necessary. In a small, dry, clean bowl, whip the egg whites to soft peaks. Fold them into the crab mixture. Form the crab mixture into twelve small cakes. Heat a non-stick skillet or griddle to 350 degrees with just enough clarified butter to film the bottom. Fry the crabcakes until they are golden brown on each side and heated through, approximately 3 minutes per side. Serve the crab cakes with "Ancho Chili Remoulade" (see recipe) and garnish with a lemon wedge. This recipe yields ?? servings.


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