Crabcakes (Michele Urvater) |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/4 cup mayonnaise |
1 tablespoon dijon mustard |
dash worcestershire sauce |
1/2 cup finely sliced scallion, light and dark part |
1 teaspoon salt |
1 large egg, lightly beaten |
1 pound picked over crab |
1/4 cup (or more) fresh breadcrumbs |
tabasco sauce |
2 tablespoons vegetable oil |
2 tablespoons butter |
flour for dredging |
cole slaw made with threads of carrot, red bell pepper and parsley |
Directions:
1. In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle. Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.
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