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Crab Cakes

Posted: Wednesday, October 24, 2007

 

  The flavor of crabmeat is delicate and distinctive. Claw crabmeat may be substituted for half lump crabmeat without loss of flavor or texture.

The flavor of crabmeat is delicate and distinctive. Claw crabmeat may be substituted for half lump crabmeat without loss of flavor or texture.

1 pound jumbo lump crab

meat

2 tablespoons oil, plus 1/4

cup for frying

1/4 cup sweet red bell

pepper, finely diced

1 rib celery, finely diced

1 small onion, finely diced

3/4 teaspoon Old Bay

seasoning

Dash Tabasco

1 large egg

4 tablespoons mayonnaise

1 teaspoon Dijon mustard

1/2 cup fine fresh bread

crumbs

Gently pick over crabmeat to remove shell, then refrigerate until ready to use. Heat 2 tablespoons oil and saut pepper, celery and onion until onion is translucent. Remove from heat, stir in Old Bay seasoning and Tabasco and cool.

In a medium-size mixing bowl, whisk together egg, mayonnaise and mustard until thoroughly blended. Add the cooled vegetable mixture to the egg mixture. Gently fold in crabmeat and breadcrumbs, being careful not to break up lumps of crabmeat. Shape crab mixture into 12-15 cakes; refrigerate until ready to fry.

In a large heavy skillet, heat the remaining 1/4 cup of oil over medium-high heat until the oil is hot but not smoking. Gently fry crab cakes in batches, turning them once, after 3-4 minutes on each side or until golden brown. Transfer cakes to paper towels to drain.

Keep crab cakes warm on a baking sheet in a 200-degree oven until ready to serve. Serve with Remoulade sauce. Makes 12-15 crab cakes.



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