STONE HARBOR CRAB CAKES1 large egg 3 TBS Mayo 1 tsp Dijon Mustard 1 TBSP lemon juice 1/2 tsp salt 1/4 tsp ground red pepper 2 TBSP fresh parsley-chopped 1 lb. (or 3 cans, 6 ounces each) LUMP crab (it's pricey but worth it) 1/2 cup Progresso bread crumbs 4 TBS butter Whisk first 7 ingredients together. Add crab and bread crumbs. Mix well. Line a cookie sheet with wax paper. Shape crab mixture into 4 or 6 patties (I use an ice cream scoop). Pat lightly with more bread crumbs. Refrigerate 1 hour. Melt butter on medium high heat. Add crab cakes and cook until lightly browned, about 4 minutes per side. Serve with Red Pepper Sauce. I have a GREAT recipe for Lobster Thermidor too, if you like lobster. It's great for impressing dinner guests.
|
