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Maryland crab cakes


Preparation : 15 min Resting : -
Cooking : 8 min Equipment :
Difficulty :
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Serves 4 :
2 rusks
1/2 bunch parsley
1 tbsp Worcestershire sauce
1 tsp mustard
30 g (11/4 oz) butter
1 egg
1 tsp mayonnaise
1 pinch of Cayenne pepper
160 g (51/2 oz) crabmeat
salt, dried breadcrumbs
1Break the rusks into pieces and place them in the main bowl, fitted with the main blade. Switch on until a fine consistency is achieved, then add the parsley, Worcestershire sauce, mustard and mayonnaise (see p. 43). Add the egg through the feed tube and blend. Then add the crabmeat through the feed tube. Pulse a few times, then add salt and pepper to taste - this dish needs to be quite highly-seasoned.
2Shape the mixture into little cakes 1cm ( 1/2 -inch) thick. Chill in the refrigerator for 30 minutes.
3Sprinkle the breadcrumbs onto a plate and roll the cakes in them.
4Put the butter in the frying pan and fry the crab cakes until golden, for about 4 minutes on each side. Serve with slices of lemon and French beans.

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