Wednesday, February 11, 2009

Pan Fried Crab Cakes

So I got this little pamphlet type piece of junk mail, trying to entice me in trying a Southern Living Cookbook, free for 30 days. Inside were some free recipes and this was one of them. I had bought a few cans of crab meat for real cheep at Aldi's and had no clue what I was going to do with them. So when I saw this recipe I pounced on it. I had actually asked the ladies on my cooking board if they had recipes, but all their recipes required Old Bay seasoning and we don't have any. I wasn't going to buy some just for one recipe...... Anyway I was pleased to see that this recipe didn't require Old Bay. These were super simple to make and I skipped the whole refrigerate one hour part ( didn't read the whole recipe once again), which is probably why my cakes were so dark, after 3 minutes of frying, LOL. Regardless they were really delicious. I really love the tartness of the Dijon with the sweetness of the crab. I went a little lighter on the hot sauce, for Mr.B's sake. He really enjoyed them, as did DH. I served them with sauteed potatoes and corn.


Pan Fried Crab Cakes
Southern Living
1/2C mayonnaise
2 eggs yolks, beaten
1 Tbs Dijon mustard
1 Tbs white wine Worcestershire sauce
1/2 tsp hot sauce
1 lb fresh lump crab meat, drained
1 cup crushed saltines ( about 20 crackers)
3 Tbs butter

Stir together first 5 ingredients, fold in crab meat and saltines. Let sit 3 minutes. Shape mixture into 8 patties. Place on a wax paper lined cookie sheet and chill one hour. Melt butter in a large skillet over medium high heat; cook crab cakes, in batches, 3-4 minutes on each side until golden. Drain on paper towels. Serve with tartar sauce or cocktail sauce.

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