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Native crab cakes
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| Artist: |
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| Categories: |
Cakes, Desserts, Native, North American, Pastry, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 12
| oz | Crabmeat | | 1/2
| cup | Bread crumbs | | 2
| large | Eggs -- beaten | | 2
| tbsp | Light mayonnaise | | 2
| tsp | Dijon mustard | | 2
| tsp | Italian parsley -- chopped | | 1
| tsp | Thyme | | 1/8
| tsp | Cayenne pepper | | 2
| tbsp | Unsalted butter | | 4
| | Scallion -- thinly sliced |
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Procedures:
| 1 | Combine all ingredients except scallions. | | 2 | Mix well. | | 3 | Add sliced scallions and mix. | | 4 | Form into eight 2-inch crab cakes. | | 5 | In a 10-inch skillet, melt butter over medium-high heat. | | 6 | Heat butter until hot but not smoking. | | 7 | Cook the crab cakes for 3 to 4 minutes on each side or until golden. | | 8 | recipe by : maine ingredients |
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