Crab Cakes
To make these crab cakes you cook the vegetables first and then add them to the crab meat, seasoning and breadcrumbs. This gives the meal a depth of flavour that is well worth the extra step. This recipes feeds a family of 6.
6T butter
4T olive oil
1 red onion finely sliced
2 celery stalks finely sliced
1 red pepper, chopped
100ml finely chopped flat leaf parsley
1T capers (optional)
5ml Worcestershire sauce
1t celery salt
2 x 170g tins of crab meat
60g breadcrumbs
1/2 cup mayonnaise
2T Dijon mustard
2 large eggs, beaten
In 2T of butter and oil fry the onion, celery, capers and pepper. Add the parsley, Worcestershire sauce and season. Cook until the vegetables are soft, about 20 minutes. Set aside and allow to cool.
In a large bowl, break up the crab meat. Add the celery salt, breadcrumbs, mayonnaise, mustard and eggs. Add the cooked vegetables, cover and chill for 30 minutes.
Shape into crab cakes the size of a cookie.
Heat the remaining oil and butter. Cook the crab cakes for 5 minutes on each side. Drain on paper towel and serve with mashed potato or chips and a salad.
6T butter
4T olive oil
1 red onion finely sliced
2 celery stalks finely sliced
1 red pepper, chopped
100ml finely chopped flat leaf parsley
1T capers (optional)
5ml Worcestershire sauce
1t celery salt
2 x 170g tins of crab meat
60g breadcrumbs
1/2 cup mayonnaise
2T Dijon mustard
2 large eggs, beaten
In 2T of butter and oil fry the onion, celery, capers and pepper. Add the parsley, Worcestershire sauce and season. Cook until the vegetables are soft, about 20 minutes. Set aside and allow to cool.
In a large bowl, break up the crab meat. Add the celery salt, breadcrumbs, mayonnaise, mustard and eggs. Add the cooked vegetables, cover and chill for 30 minutes.
Shape into crab cakes the size of a cookie.
Heat the remaining oil and butter. Cook the crab cakes for 5 minutes on each side. Drain on paper towel and serve with mashed potato or chips and a salad.
Comments
Post a Comment