 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
|
Adapted from Woman's Day Encyclopedia of Cookery (1979 edition). Ingredients:
1 lb lump crabmeat |
4 -5 tablespoons butter, divided |
2 tablespoons all-purpose flour |
1/2 cup light cream |
1/2 cup soft fresh breadcrumb |
1 egg, beaten |
1/4 cup minced green bell pepper |
2 tablespoons chopped green onions |
2 tablespoons dijon mustard (like grey poupon) |
1 tablespoon worcestershire sauce |
1 tablespoon tabasco chipotle pepper sauce |
1/2 teaspoon salt |
1 cup panko breadcrumbs (japanese bread crumbs) |
Directions:
1. Leave crabmeat in large lumps.
2. Melt 1 tablespoon butter; stir in flour and gradually stir in cream.
3. Cook over low heat, stirring constantly, until smooth and thick; remove from heat.
4. Combine fresh bread crumbs, egg, green pepper, onion and seasonings; mix in the cream sauce.
5. Add the crabmeat and mix lightly; Divide into eighths.
6. Place Panko in a shallow pan and put 1/8 of the crab mixture on top of the crumbs; sprinkle dry crumbs on top and shape into a patty; repeat for the remaining crab mixture.
7. Heat 2 tablespoons butter in a large heavy skillet and saute crab cakes until lightly browned; add more butter as needed.
8. Remove carefully and serve warm.
|
|