Maryland Style Crab Cakes #5 Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BEST OF NEWPORT
1: Egg,
1/2 cup: Mayo,
1/2 tsp: Garlic, minced
3: dr Tabasco, to 4 dr
2 tsp: Worcestershire,
Salt and white pepper,
2 lbs: Crab,
1/2 medium: Red bell pepper, minced
1/2 medium: Gold bell pepper, minced
2 Ribs: celery, minced
1/2 small: Red onion, minced
1/2: Jalapeno, peeled, minced
3/4 cup: Breadcrumbs,
MUSTARD CREAM SAUCE
2 tsp: Shallots, minced
2 cup: Dry white wine,
2 cup: Heavy cream,
4 tbsp: Dijon,
Directions:
Trees, CDM. Crab cakes: Combine egg, mayo, garlic, Tabasco,
Worcestershire, salt and pepper. Mix well to make a sauce. Combine
crab with vegs and add to sauce. Sprinkle breadcrumbs over mixture.
Carefully mix with hands to combine well. Divide into 18 parts and
each into a biscuit size cake. Preheat oven 450F. Preheat skillet
with a mixtue of butter and oil (1/2 and 1/2). Cook cakes to light
golden brown on one side. Turn over and place in oven 5 mins. Do not
overbrown. Sauce: Boil shallots and wine until reduced by 3/4. Stir
in mustard then cream. Reduce to desired consistency; strain and
serve.
Source from luhu.jp
Worcestershire, salt and pepper. Mix well to make a sauce. Combine
crab with vegs and add to sauce. Sprinkle breadcrumbs over mixture.
Carefully mix with hands to combine well. Divide into 18 parts and
each into a biscuit size cake. Preheat oven 450F. Preheat skillet
with a mixtue of butter and oil (1/2 and 1/2). Cook cakes to light
golden brown on one side. Turn over and place in oven 5 mins. Do not
overbrown. Sauce: Boil shallots and wine until reduced by 3/4. Stir
in mustard then cream. Reduce to desired consistency; strain and
serve.
Source from luhu.jp