CRAB CAKES

Crab Cakes image

Provided by Amanda Hesser

Time 1h20m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 pound crab meat
4 to 5 slices white bread, grated
1/2 tablespoon chopped parsley
1/2 tablespoon chopped cilantro
1/4 cup Miracle Whip
1 tablespoon Dijon mustard
1 egg
White pepper to taste
1 cup very fine cracker crumbs (made from saltines) or fine bread crumbs
2 tablespoons unsalted butter

Steps:

Place crab meat in a bowl. Add bread, then parsley and cilantro.
In a bowl, whisk together the Miracle Whip, mustard, egg and white pepper.
Slowly pour dressing into crab meat, using a fork to lift and fluff mixture. Add just enough so that it clings together.
Form into cakes in the palm of your hand, about 3 inches round and 3/4 inch high. Lay on a plate, cover with plastic wrap and refrigerate at least 1 hour to set.
Before cooking, dip the crab cakes in cracker crumbs. This prevents crab meat from getting hard when sautéing.
Heat the butter in a frying pan until foamy. Add crab cakes and sauté until browned on both sides and heated through, turning just once. Remove from pan. Serve.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 5 grams, Sodium 1060 milligrams, Sugar 4 grams, TransFat 0 grams