Crab Cake Recipe
The crab cake recipe that follows is nutritious, low calorie and can be served as an appetizer, main dish or side dish. Besides being easy to prepared, low fat and nutritious, crab cake like most seafood is very exotic.
For this recipe you can use fresh or canned crab meat. For the best tasting crab cakes I always use fresh crab. However if fresh crabs are not available I'll use canned crab. To be honest most people can't tell the difference.
Crab Cake Recipe
Recipe Ingredients:
- 1-1/2 pounds lump crab meat
- 2 slices white bread, with crust removed, chopped
- 1 medium egg, beaten
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mustard
- 1/4 teaspoon Tabasco or hot sauce
- 1/2 cup mayonnaise
- juice from 1 medium lemon (about 2-3 tablespoons)
- 1/4 cup olive oil
Recipe Instructions:
- Prepare crab meat for cooking by removing pieces of shell or cartilage. While picking through crab meat try to leave lumps intact.
- Take two slices of white bread and remove outer crust and discard crust. Finely chop the remaining bread and set aside.
- In a large bowl, whisk together egg, Worcestershire sauce, mustard, Tabasco sauce, mayonnaise and lemon juice.
- Add chopped bread and crab meat to bowl. Gently mix together all ingredients and shape mixture into 8 large or 12 medium crab cakes. Place crab cakes on wax paper and refrigerate until firm, about 1 hour.
- Heat olive oil in large skillet over medium-low heat. Place crab cakes in skillet and cook for 5 minutes on each side until golden brown. Do not overcrowd skillet while cooking.
Serve crab cakes with your favorite seafood sauce such as mustard, remoulade or tartar sauce. If you're pressed for time forgo the 1 hour refrigeration time.
This recipe provided courtesy of http://www.soulfoodandsoutherncooking.com/
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