Filter
Top Products
33
Crab Cakes
These delicate seafood cakes are perfect with drinks.
If you’re feeling festive, substitute cooked lobster
meat for half of the crabmeat.
INGREDIENTS
4 slices white bread, lightly toasted
1 medium garlic clove, peeled
1 small onion, peeled and quartered
1 tablespoon unsalted butter
1 tablespoon parsley leaves
1 pound lump crabmeat, picked over to
remove cartilage
1/4 cup mayonnaise
1 large egg
1 tablespoon lemon juice
1/4 teaspoon salt
Tartar sauce (see recipe on page 40)
Preheat oven to 375˚F. Break bread slices in quarters
and process with metal blade to fine crumbs, about
40 seconds. Reserve 1/4 of crumbs and put remainder
in pie plate.
With machine running, drop garlic through feed tube
and process until finely chopped, about 10 seconds.
Add onion and chop fine, about 10 seconds. Melt
butter in a medium skillet over medium heat. Add
garlic/onion mixture and cook until golden brown,
stirring, about 10 minutes.
Using metal blade chop parsley fine, about
5 seconds. Add cooked onion mixture, crabmeat,
mayonnaise, egg, lemon juice, salt and reserved
bread crumbs; pulse until combined, about 8 times.
Form mixture into 1-1/2 inch cakes. (About 1/2
ounce each.) Coat them with crumbs in pie plate
and place on buttered baking sheet. (Recipe may be
prepared ahead to this point and refrigerated up to 4
hours.) Bake in preheated oven until golden brown,
about 10 to 15 minutes. Serve with Tartar Sauce.
Yield 54 1/2- ounce crab cakes.
03CU13135 DLC-8S IB 6/30/03 3:28 PM Page 36