Classic Crab Cake William Sanoma Recipes
CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CLASSIC CRAB CAKE (WILLIAM-SANOMA)
Steps:
- Prepare the crab cakes In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note). Cook the crab cakes In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more. Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.
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