Crab Cakes
Crab Cakes is an moderately easy dinner. Made with 1 lb. fresh crabmeat or 2 cans (6 1/2 oz. size) crabmeat, 1/2 c. butter or margarine, 1/2 c. finely chopped onion, 1 c. dry bread crumbs and 3 eggs, beaten, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
Flake crabmeat.
If using canned crabmeat, drain and remove cartilage, then flake.
In 1/4 cup hot butter in medium size skillet, cook onion until tender, about 5 minutes.
Remove from heat and add bread crumbs, mixing well.
Add crumb mixture to crabmeat along with eggs, salt, mustard, parsley and cream; mix well.
Shape mixture into 8 thick patties about 2 1/2-inches in diameter.
Coat with flour.
Heat remaining butter in large skillet.
Add patties and saute until golden on both sides.
Serve with lemon wedges.
Makes about 4 servings.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment