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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Here is a recipe I saved from Sundays food section, that I thought sounded good, that I'd like to share. Ingredients:
1 lb fresh lump crabmeat |
1 egg |
1 tablespoon dijon mustard (optional) |
2 tablespoons flour, more for dredging |
2 tablespoons extra virgin olive oil |
4 tablespoons butter |
to taste lemon wedge |
to taste salt and black pepper, freshly ground |
Directions:
1. Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons flour.
2. Cover; and put in freezer for 5 minutes.
3. Shape mixture into 4 hamburger-shaped patties.
4. Line plate with plastic wrap, and put crab cakes on it. Cover with more plastic wrap, and refrigerate for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.
5. Put flour for dredging in a bowl.
6. Combine oil and butter in 12-inch skillet, and turn heat to medium.
7. When butter melts and its foam subsides, gently dredge a crab cake in flour.
8. Gently tap off excess flour; and add crab cake to pan; repeat with remaining crab cakes, and then turn heat to medium-high.
9. Cook, rotating cakes in pan as necessary to brown first side, 5 to 8 minutes.
10. Turn and brown other side (it will take slightly less time). Serve hot, with lemon wedges.
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