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Chef Don's
Favorite Cape Cod Seafood Recipes
Crab Cakes
Serves 4
1 lb. Crab Meat
1 cup White Japanese Bread Crumbs
1 Egg, beaten
1/4 cup Mayonnaise
1 Tbsp. Onion, fine dice
1 Tbsp. Red Pepper, fine dice
1 Tbsp. Yellow Pepper, fine dice
1 Tbsp. Celery, fine dice
1 1/2 tsp. Dijon Mustard
2 Tbsp. Parsley, chopped
1 Tbsp. Lemon Juice
2 tsp. Worcestershire Sauce
1 tsp. Creole Seasoning
1-2 dashes Tabasco
Salt & Pepper to taste
Clarified Butter as needed
Oil as needed
Heat about 2 tsp. of butter and 1 tsp. of oil in a sauté pan.
Sauté the onions, peppers and celery until the onion is
opaque. Add the parsley and sauté foe 30 seconds, remove from
the heat. In a large bowl put the bread crumbs, mayo, egg, cooled
vegetables, lemon juice, mustard, worcestershire, and Tabasco. Mix very
well. Add the crab meat and mix in gently. Form into 8, 3/4 inch cakes.
Heat 2 Tbsp. butter and 1 Tbsp. oil in a pan. Sauté the crab
cakes on each side until golden brown. Serve with the sauces and
lemon. |
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