Prosciutto Crab Cakes with Red Pepper Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Prosciutto (salt-cured Italian ham) is a nice surprise in these meaty cakes. Country ham makes a suitable substitute. Ingredients:
1 pound fresh lump crabmeat, drained |
1/2 cup shaved prosciutto, finely chopped |
1/2 cup french breadcrumbs (homemade) |
1 large egg, lightly beaten |
2 tablespoons grated onion |
2 teaspoons white wine worcestershire sauce |
1/2 teaspoon salt |
2 tablespoons butter or margarine, melted |
2 tablespoons vegetable oil |
red pepper mayonnaise |
garnish: lemon slices |
Directions:
1. Combine crabmeat, prosciutto, and breadcrumbs in a bowl. Toss gently.
2. Stir together egg and next 3 ingredients in a small bowl. Gently fold egg mixture into crabmeat. Cover and chill at least 1/2 hour. Shape mixture into 12 patties, using a scant 1/4 cupful for each. Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.
3. Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining patties, butter, and oil. Serve warm with Red Pepper Mayonnaise. Garnish, if desired.
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