THE BEST CRAB CAKES
Steps:
- Instead of the 1 1/2 pounds of crab, you can substitute 1/2 pound each, crabmeat, crab leg meat and scallops. Ingredients: 3/4 pound mixed crabmeat 3/4 pound crab leg or claw meat 1/2 teaspoon dry mustard 1/4 teaspoon ground white pepper 1/4 teaspoon cayenne 1/4 teaspoon Old Bay seasoning 1/2 teaspoon Worcestershire sauce 1 tablespoon chopped parsley 1/2 cup mayonnaise 1 large egg, beaten 1 to 2 tablespoons cracker meal Vegetable oil Mustard Mayonnaise (see recipe) INSTRUCTIONS: Preheat oven to 400 degrees. Pick through the crabmeat for extraneous shells and cartilage, but handle it gently. If using scallops, cut each scallop into 8 pieces. Stir the dry spices into the Worcestershire sauce. Add the spice mixture and the parsley to the mayonnaise and mix well. Beat the egg until frothy. Fold 1 tablespoon egg into the mayonnaise mixture. Add the crab and claw or leg meat, and 1 tablespoon cracker meal to the mix, and incorporate. Gently fold in the scallop, if using. Add additional cracker meal and egg as needed for the mixture just to hold together. Form the mix into 6 equal cakes. Refrigerate for 30 minutes. Heat oil in large frying pan. Without crowding the crab cakes, sear them on both sides, then finish in the oven for about 10 minutes. Serve hot with mustard mayonnaise. Yields 6 crab cakes PER CRAB CAKE (without Mustard Mayonnaise): 290 calories, 23 protein, 2 g carbohydrate, 21 g fat (3 g saturated), 85 mg cholesterol, 789 mg sodium, 0 fiber.. MUSTARD MAYONNAISE Ingredients: 1 tablespoon rice vinegar 1 tablespoon dry mustard 1 teaspoon Worcestershire sauce 1 cup mayonnaise INSTRUCTIONS: Blend together the vinegar and mustard, then stir in the Worcestershire. Add to the mayonnaise. Mix well and refrigerate. Yields 1 cup
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