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CRAB CAKE
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YIELD: 5 EA, 5OZ CAKES
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INGREDIENTS:
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CRACKERS, CRUSHED
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1 1/2
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CUPS
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EGG
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1
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EA
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MAYONNAISE
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1/2
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CUP
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SCALLIONS, CHOPPED
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1
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BU
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CREOLE MUSTARD
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2
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TBLSP
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OLD BAY SEASONING
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1
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TEASP
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LUMP CRAB,CLEANED OF SHELLS
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1
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#
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METHOD:
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1.COMBINE ALL INGREDIENTS EXCEPT CRAB MEAT
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2.GENTLY FOLD-IN CRAB MEAT
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3.SHAPE CRAB CAKES INTO PATTIES
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4. SAUTE IN BUTTER UNTIL GOLDEN BROWN ON BOTH SIDES
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5. BAKE AT 375 UNTIL JUST FIRM- ABOUT 8 MINUTES
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6.SERVE IMMEDIATELY WITH LEMON & REMOULADE OR TARTAR SAUCE
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REMOULADE SAUCE
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MAYONNAISE
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2
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TBLSP
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SOUR CREAM
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2
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TBLSP
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KETCHUP
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1
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TEASP
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LEMON JUICE
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1
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TEASP
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HORSERADISH
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1
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TEASP
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CHIVES
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1
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TBLSP
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FINELY DICED ONION
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1
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TBLSP
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COMBINE ALL INGREDIENTS
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Eddie V's Crab Cakes
