Make yummy crab cakes in your own kitchen!
By Sharon Fox
MINI CRAB CAKES
2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
1/3 cup cracker meal, plus
more cracker meal, for dredging 2/3 cup vegetable oil, for frying
REMOULADE SAUCE
2/3 cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Tabasco sauce
Directions:
In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
Season with the salt, pepper, and nutmeg.
Add the cracker meal and stir well to combine thoroughly.
Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
Roll the cakes in additional cracker meal and place them on a baking pan.
Refrigerate for at least 30 minutes before cooking.
When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
REMOULADE SAUCE
In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
Sharon Fox is the author of COMFORT FOOD FOR THE MIND, BODY, AND SOUL and she has a series of eBooks for Kindle.
She’s also Food Editor for several online magazines and host of a new TV show based in Atlanta, GA “The Healthy Living Show”
For more information please visit her website:
http://www.goodcookin4u2.webs.com/
Grab her books AND eBooks at: www.amazon.com/Sharon-YXFVY/ref=ntt_athr_dp_pel_pop_1
This was printed in the January 13, 2013 – January 26, 2013 Edition
