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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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These are just TREMENDOUS! Ingredients:
1 tablespoon butter |
2 teaspoons minced onions |
1/4 garlic clove |
1 tablespoon minced red pepper |
1 tablespoon minced green pepper |
4 teaspoons flour |
1/3 cup cream |
1 teaspoon dry mustard |
2 teaspoons prepared brown mustard |
2 teaspoons mixed chopped herbs, such as parsley & basil |
1/4 teaspoon cayenne pepper |
1 dash tabasco sauce |
1 egg yolk |
10 ounces fresh crabmeat, picked over and drained |
1 teaspoon lemon juice |
1 1/4 cups fresh breadcrumbs |
salt & pepper |
1 cup milk, beaten with |
1 egg, for eggwash |
Directions:
1. Melt butter in large heavy frying pan. Add onion, garlic, minced pepper and cook over low heat for 2 - 3 minutes. Add flour and stir until it is well incorporated. Continue to cook 2 - 3 minutes more but do not allow to brown. Gradually add cram and stir until thickened.
2. Add dry mustard, prepared mustard, herbs, cayenne and tabasco - mix well. Stir in egg yolk. Quickly add crab meat, lemon juice and 1/4 cup bread crumbs stirring until well blended. Remove from heat. Add salt & pepper to taste,.
3. Transfer mixture to bowl, cover and refrigerate at least 3 - 4 hours.
4. Heat oil to 375ยบ
5. Shape chilled crab mixture into 6 oval cakes. Dip each crab cake into egg wash and then roll in remaining 1 cup fresh bread crumbs until completely covered.
6. Fry crab cakes till golden brown 2 - 3 minutes per side. Transfer to paper towels to drain - season lightly with salt and pepper.
7. Serve on warm plates with mustard sauce.
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