Recipe: Crab Cakes with Cream Sauce

recipelink.com Chat Room Recipe Swap - 2001-07-25
From: Mickey,Mo

Crab Cakes
Serves 6

1 lb.crabmeat,picked over well to remove any bits of shell or cartilage
3 eggs
1/2 cup. heavy cream
1/4 cup. minced scallions, green part included
2 Tbsp. minced celery w/leaves
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
1/2 cup coarse, fresh bread crumbs
3/4 cup flour
fine fresh bread crumbs
oil
butter

Mix :crabmeat,1egg, cream, scallions, celery, Worcestershire, lemon juice, and the coarse crumbs. Place in a sieve and drain. Place the flour on 1 sheet of wax paper; fine crumbs on another. Beat remaining 2 eggs lightly. Heat equal parts of oil and butter to a depth of 1/4 inch in a large heavy skillet. Shape crab mixture into rounded teaspoonfuls and put into flour. Coat with flour, then with egg and finally with crumbs. Brown on both sides in hot oil. Drain on paper towels.

Can be served with tartar sauce, or cream sauce poured over.

Cream Sauce

1 tbsp. butter pinch of garlic powder
1 tbsp. flour
1 cup milk (for a richer sauce use cream instead of milk)

Melt butter, add flour and blend. Add milk and cook over low heat till thick, stirring constantly. Add 1/4 tsp. salt and garlic powder.