Sunday, December 16, 2012

Galveston Crab Cakes

I've been holding out on you, skipping on Chinese dumpling recipes and Burmese delights. While those recipes have been good, I already have quite a few dumpling recipes posted and to be honest, it's quite a bit of work to make. I enjoy it, but I know it's not everyone's cup of tea. As for the Burmese? I think I'll wait to post until I try a recipe that's a better introduction to the cuisine.

This recipe, however, is a delicious dish that's quick and easy to make. We've been enjoying the fresh crab here this December and I can only hope that the new year is just as kind to us.

One year ago: Quick and Easy Chinese Greens
Two years ago: Goat Cheese and Asparagus Risotto
Three years ago: Pasta with Sundried Tomatoes and Pine Nuts

Galveston Crab Cakes (from Stop and Smell the Rosemary)

1 lb fresh lump crab meat
3/4 cup Italian bread crumbs
1 large egg, beaten
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp chopped parsley
1/4 tsp cayenne pepper
1 tsp prepared horseradish
1 tbsp fresh lemon juice
2 tbsp unsalted butter
2 tbsp olive oil

1. Place crabmeat in large bowl. Add breadcrumbs and mix.
2. In separate bowl, combine egg, mayonnaise, Worcestershire, mustard, salt, pepper, parsley, cayenne, horseradish, and lemon juice.
3. Blend egg mixture into crab mixture. Form mixture into 6 crab cakes.
4. Heat butter and oil in large skillet. Add crab cakes and saute until golden brown.
5. Garnish with lemon wedges. Serve with tartar sauce if desired.

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