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Friday, March 20, 2015

Herbed Crab Cakes

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

  • Servings: 10
  • 1/2 cup green onion (scallions)
  • 1/2 cup chopped celery
  • 1/4 cup fresh basil
  • 1/4 cup fresh lemon juice
  • 1 1/2 tablespoons old bay seasoning
  • 2 teaspoons dijon mustard
  • 3/4 cup mayonnaise
  • 2 large eggs, beaten to blend
  • 1 lb crabmeat
  • 3 cups fresh breadcrumbs (dont cheat)
  • 3 tablespoons butter (for frying)
  • 1 cup mayonnaise
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh chives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons drained capers

Recipe

  • 1 in a food processor, take day old bread and pulverize to make fresh breadcrumbs, this is very important, store bought breadcrumbs will not suffice here. place aside in a bowl.
  • 2 using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
  • 3 dump into a medium bowl and add the next 5 ingredients and stir to combine.
  • 4 then add the crabmeat; toss.
  • 5 gently fold in 1 cup breadcrumbs.
  • 6 place 2 cups breadcrumbs on plate.
  • 7 using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
  • 8 coat each crab cake with breadcrumbs.
  • 9 cover; chill at least 1 hour.
  • 10 working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
  • 11 transfer onto paper towel, keep warm till serving.
  • 12 serve with herb sauce on side.
  • 13 garnish with basil or chive sprigs.
  • 14 herb sauce preparation:.
  • 15 place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
  • 16 blend until smooth and pleasingly green.
  • 17 pour into a bowl and stir in additional 2 tablespoons of capers.

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