Tuesday, September 20, 2005

Crabcake Recipe

Well.... My husband finished picking the rest of the crabs yesterday evening. Oh how tempting to sit, pick and eat but patience always pays off. CRABCAKES mmmmmmnnnnnnnnnnnnn well it was worth passing up the last bit of crabs. We had crabcakes for dinner tonight and they were FABULOUS!!!!!! We tried a new recipe from a restaurant closeby and I have to say it is the best recipe ever. We have used the same recipe for 19 years for crabcakes but this one unbelievably beat it out and it was easier. I thought I would post it here incase someone wanted a crabcake recipe or just looking for something different.

1 pound Maryland jumbo lump crab meat (gently picked to remove any shell)
1 egg beaten
1/4 cup mayonnaise
1/2 tablespoon Old Bay seasoning
1 tablespoon chopped parsley
1 teaspoon dijon mustard1 dash hot sauceJuice from
1/4 of a fresh lemon

Blend all ingredients together and add to crabmeat.
Add 1/4 cup plain extra-fine bread crumbs to mixture, and refrigerate for 15 minutes to set up.
Form into cakes and bake at 350 degrees for 10 to 12 minutes or until lightly browned.

A few other tidbits:
Blue crabs make the best crab meat for crab cakes
Generally, 6 crabs yield 1 pound of crab meat
When tossing ingredients for crab cakes, toss gently. Otherwise, jumbo lump crab meat becomes gross and squishy. Lumps are better!

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