My mother needs a good recipe for crabcakes.Here's one that's really good. (I sauteed a bit of diced red pepper with the onions and celery instead of using pimento.)You could sautee the crab cakes instead of baking them, but they fall apart more that way.Crab Cakes¼ c. diced celery¼ c. diced onion1 T. vegetable oil2 slices firm white sandwich bread1 ¾ t. Old Bay seasoning¾ t. curry powder¾ t. dry mustard2/3 c. mayonnaise1 ¾ t. Dijon mustard1 ¼ t. Worcestershire sauce1 pound jumbo lump crab meat, picked over2 T. drained chopped pimentoPreheat oven to 350°. In a skillet, cook celery and onion in oil over moderate heat, stirring occasionally, until softened. Discard crusts from bread and chop bread fine. In a small bowl stir together Old Bay seasoning curry powder, and dry mustard. In a large bowl stir together mayonnaise, Dijon mustard, and Worcestershire sauce. To mayonnaise mixture add seasoning mixture celery mixture, bread, crab, and pimiento, tossing gently (do not break up large lumps of crab) until combined well.With a ½ cup measure, scoop crab mixture onto a baking sheet in 6 mounds. Bake crab cakes 15 minutes, or until they just begin to turn golden.
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