LOW COUNTRY CRAB CAKES
Provided by Kardea Brown
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mix together the egg, mayonnaise, mustard, Worcestershire sauce and seafood seasoning in a bowl. Fold in the cracker crumbs and crabmeat until just combined, being careful not to break up the crab too much. Shape the mixture into six 2- to 2 1/2-inch patties, trying to make straight sides and flat bottoms. Cover and refrigerate until firm, about 1 hour.
- Preheat the oven to 200 degrees F.
- Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add cakes in batches, making sure not to overcrowd the pan. Cook until golden brown, 2 to 3 minutes on each side. Remove the crab cakes to a plate or platter and repeat with the remaining crab cakes, adding more oil if needed. Hold in the warm oven until ready to serve. Serve warm with remoulade.
- Mix mayonnaise, ketchup, mustard, horseradish, lemon juice and chives in a bowl until combined.
LOW COUNTRY CRAB CAKES WITH DILL SAUCE
Steps:
- Pick the crab meat, removing all shell and hard pieces, but be careful not to break up the crab meat too much. In a bowl mix together the crab meat, minced onion, bread crumbs, salt, pepper, mustard, egg, and mayonnaise. Fold gently in your hand, being careful not to compress the cake too much. It should just hold together. Dust with flour and fry slowly in bacon fat or vegetable oil until golden brown. Top with Food Masters Dill Delight dressing and serve.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love