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Crab Cakes - 5

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D
MineralsZinc, Copper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1/4 cup mayonnaise

  3. 1 tablespoon Dijon mustard

  4. 1/8 teaspoon Worcestershire sauce

  5. 1/2 cup finely sliced scallion

  6. --light and dark part

  7. 1 teaspoon salt

  8. 1 large egg -- lightly beaten

  9. 1 pound picked over crab

  10. 1/4 cup fresh breadcrumbs -- or more

  11. Tabasco sauce

  12. 2 tablespoons vegetable oil

  13. 2 tablespoons butter

  14. flour for dredging

  15. coleslaw

  16. --made with threads of carrot

  17. --red bell pepper and parsley

Instructions Jump to Ingredients ↑

  1. In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over coleslaw.

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