Florida Crab Cakes
Ingredients Crab Cakes:Tartar Sauce:
6 ounce package frozen crabmeat or one 6-ounce can crabmeat, drained, flaked and cartilage removed (about 1-1/2 cups)
egg, slightly beaten
cup fine dry bread crumbs
green onions, finely chopped (2 tablespoons)
tablespoons mayonnaise or salad dressing
tablespoon snipped parsley
teaspoons Dijon-style or Creole mustard
teaspoon white wine Worcestershire sauce
tablespoons cooking oil
Salad greens (optional)
Lemon wedges (optional)
cup mayonnaise or salad dressing
cup finely chopped dill pickle or sweet pickle relish
tablespoon sliced green onion
tablespoon snipped fresh parsley
tablespoon diced pimiento
teaspoon lemon juice
- Thaw crab, if frozen; set aside.
- In a medium bowl combine egg, 1/4 cup of the fine dry bread crumbs, the finely chopped green onions, the 2 tablespoons mayonnaise or salad dressing, 1 tablespoon parsley, thyme, mustard, Worcestershire sauce, and salt. Add crab; mix well. Shape crab mixture into four 3/4 -inch-thick patties.
- In a small bowl combine remaining fine dry bread crumbs and cornmeal. Coat patties with cornmeal mixture.
- In a large skillet heat the cooking oil; add crab cakes. Cook over medium heat about 3 minutes on each side or until crab cakes are golden and heated through, adding additional oil, if necessary.
- For tartar sauce, in a small bowl stir together the 1 cup mayonnaise or salad dressing, chopped dill pickle or sweet pickle relish, 1 tablespoon sliced green onion, 1 tablespoon parsley, the pimiento, and lemon juice. Serve crab cakes on a bed of salad greens and top with tartar sauce, if desired. Garnish with lemon wedges, if desired. Makes 4 servings.
From the Test Kitchen
Prepare and shape crab cakes but do not coat with cornmeal. Cover and chill up to 4 hours. Coat, cook, and serve as above. Prepare sauce; cover and chill up to 24 hours.
Nutrition Facts(Florida Crab Cakes)
- Per serving:
- 259 kcal cal.,
- 15 g fat
- (2 g sat. fat,
- 100 mg chol.,
- 401 mg sodium,
- 17 g carb.,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet