ezRecipe-Zee: Cooking Recipe: How to make Cayenne-Spiked Crab Cakes

Cayenne-Spiked Crab Cakes

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Date Added:	February 29, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Appetizers, Main Dish, Seafood / Shellfish

Ingredients:

1/4   cup           minced celery
1/4   cup           minced green onion
1/4   cup           mayonnaise
1     large         egg
1     tablespoon    dry mustard
1/4   teaspoon      salt
1     pinch         cayenne pepper - (generous)
1     pound         fresh crabmeat
2 3/4 cups          fresh breadcrumbs
                    crustless French bread
2     tablespoons   butter - (1/4 stick)
2     tablespoons   olive oil
                    Lemon wedges

Directions: one line for each direction. When saved the lines will be numbered.

Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.
Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges.
This recipe yields 8 appetizer or 4 main-course servings.
Comments: From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.

Notes:
Recipe from the article "The 20th Century In Food: 1980s"

Nutrition Facts not Available

Rating: ()

Added On: February 29, 2008

* Bon App�tit, September 1999