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WineHostess Crab Cakes


The Recipe
Serves 4

1/4 cup dried Italian flavored bread crumbs
1/4 cup mayonnaise
1 egg, beaten
1 tablespoon finely chopped fresh chives
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1 pound fresh lump crabmeat
1/2 cup vegetable oil
additional bread crumbs for breading the cakes before frying

In a large bowl, stir together the bread crumbs, mayonnaise, egg, chives, mustard, Worcestershire sauce, and red pepper flakes. Add the crab and mix gently. Let stand for five minutes.

Form the crab cake mixture into about eight cakes, each about 3" across. Place bread crumbs for breading in a shallow dish; dip the crab cakes into the bread crumbs to coat evenly, and place on a baking sheet. Let stand for 10 minutes to set the coating. Heat the vegetable oil over medium-high heat in a frying pan until very hot. Carefully place the crab cakes into the hot oil and cook uncovered until they are crisp and golden on the bottom (approximately three minutes). Carefully turn the cakes and cook on the other side until golden (approximately 3 minutes longer). Transfer the crab cakes to paper towels, and let them drain briefly before serving hot with tartar sauce and lemon.

Serve with strawberry spinich salad and sauteed corn.


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