Martian Food
Sep 18, 2015

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Herbed Crab Cakes

Active time:

Start To Finish:

Difficulty:

Yield: 20

Source: Bon Appétit

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Ingredients:

½ cup mayonnaise
½ cup chopped fresh chives
¼ cup chopped fresh parsley
2 Tbs. fresh lemon juice
1 tsp. Old Bay seasoning or other seafood seasoning blend
¼ tsp. cayenne pepper
28 oz. lump crabmeat, picked over
5 cups fresh breadcrumbs, made from crustless French bread, divided
¼ tsp. black pepper
3 Tbs. extra-virgin olive oil
3 Tbs. butter
lemon wedges

Directions:

Combine mayo, chives, parsley, lemon juice, Old Bay, cayenne pepper and black pepper. Add crab and two cups of breadcrumbs and stir until fully mixed.

Add the remaining breadcrumbs to a shallow bowl. Using your fingers, create small patties with about ¼ cup of crab mixture. Coat each patty with the breadcrumbs, pressing the breadcrumbs into the patty to make them stick.

Heat half of the oil and butter in a sauté pan over medium-high heat. In two batches, cook the crab cakes until golden brown, about 5 minutes on each side. Before cooking the second batch, remove any browned bits from the pan and melt the rest of the butter and oil. Arrange on a platter. Serve with lemon wedges and Dill-Caper Tartar Sauce



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