![]() Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs.A cold mix is easier to work with and form into cakes. Mix well then refrigerate the mixture for twenty minutes. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining.Serve at once with tartar sauce on the side.on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.Remove with a slotted utensil to a paper towel to drain.Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.To fry: Pour oil into a heavy skillet to a depth of about 1 ½".Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.The cakes should be as loose as possible, yet still hold their shape.Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat. ![]() In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
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