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Crab Cakes with Andouille Sausage Recipe

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This recipe for Crab Cakes with Andouille Sausage is from The Costa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. fresh bread crumbs
1 tbsp. olive oil
3/4 lb crab meat
2 to 3 oz. andouille sausage, minced and sauteed until crisp
1 small rib celery, minced
1/4 c red onion, minced
1/4 c. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. chopped parsley
3/4 tsp. minced fresh thyme
1/4 tsp. Worcestershire sauce
Dash tabasco sauce
2 egg yolks
2 egg whites, whipped to stiff peaks
olive oil for sautéing
Directions:
Directions:
In a bowl, drizzle bread crumbs with olive oil, toss and let stand for 20 minutes. In a large bowl, combine bread crumbs with crab, sausage, celery, onion, mayonnaise, mustard, parsley, thyme, Worcestershire sauce, tabasco and egg yolks. Blend well. Fold in whipped egg whites. Form mixture in 1-1/2 inch cakes. Saute in olive oil in a skillet until brown on both sides and hot throughout.

12 servings
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Goes great with a glass of Cakebread Cellars Chardonnay!

 

 

 

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