|
Dish of 21 Dec 2008
NEW ENGLAND LUMP CRAB CAKE
4 servings
Sweet crab meat from the cold waters off the coast of New England shines in these delicate crab cakes. Serve piping hot from the oven with coleslaw on the side. Pop some champagne and serve for brunch on New Years day. Happy Holidays!
|
|
500 gm lump crab meat, picked over for shells
125ml (1/2 cup) mayonnaise
5 ml (1 teaspoon) Dijon mustard
salt and white pepper to taste
30 ml (2 tablespoons) fresh parsley, finely chopped
3 to 6 tablespoons fine bread crumbs (I like to use Panko bread crumbs)
15 ml (1 tablespoon) oil
1. Combine the mayonnaise and mustard and mix well.
2. Place the crab meat in a mixing bowl season to taste with salt and black pepper. Add the parsley and the mayonnaise and gently combine with a fork. Sprinkle some bread crumbs over and combine – just enough to help the crab cakes to bind.
3. Divide the mixture into 4 and shape into cakes. Refrigerate for at least an hour.
4. Pre-heat the oven to 200 ˚!C (400 ˚!F). Grease a baking tray.
5. Heat a bit of oil in a non-stick frying pan and brown the crab cakes on both sides. There is very little binding in the crab cakes and you have to be very careful when flipping them over so that they will not fall apart.
6. Place the crab cakes on the baking tray and heat through in the oven for about 5 minutes. Serve with coleslaw and garnish with fresh greens.
|
;)