Amy's Crab Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crab Cakes:
1/2 cup seasoned breadcrumbs (Italian or fresh)
1/3 cup mayo
1/4 cup fresh parsley minced
2 tsp. Worcestershire Sauce
1 tsp.Old Bay seasoning
1/4 tsp. cayenne
1/4 tsp.dry mustard
salt and pepper to taste
1 lb. lump crab meat (picked over to get out any shells)
3 T olive oil
Cocktail Sauce:
Ketchup
prepared horseradish to taste, mixed together
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Directions: |
Directions:In a large bowl, combine breadcrumbs
mayo, parsley, Worcestershire sauce,
Old Bay, cayenne, dry mustard and salt and pepper to taste.
Fold crabmeat in gently and form the mixture into 6 balls.
Flatten the balls in to 3 inch cakes.
Dust the cakes lightly with more breadcrumbs and chill them on a plate for approximately 1 hour.
In a large skillet, heat olive oil and saute the cakes until lightly golden brown on each side. They only need about 2-3 minutes on each side, so they are heated through and golden color.
I serve these with homemade cocktail sauce.
Put ketchup in a small bowl and add horseradish to the ketchup until it's the way you like it. |
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Personal
Notes: |
Personal
Notes: This is a recipe I cut out of Gourmet magazine, one of the earliest entries pasted into my recipe notebook. I'm guessing this is around late 1982, when Dick and I first started living together in my apartment at 71 Burrow Street in West Greenwich Village. I have made these ever since, kind of a special treat, since the cost of lump crabmeat, the kind of crab they have in Maryland, has always been quite expensive. I have adapted this recipe somewhat, to make it less rich and fattening, avoiding also the raw beaten egg it originally called for.
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