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Crab Cakes Recipe
Serves/Makes: 12 croquettes
1 cup (250 mL) thick creamy sauce
Ingredients:
Patties
- 2 cups (500 mL) crab meat
- 1/2 teaspoon (2.5 mL) salt
- 1/2 teaspoon (2.5 mL) dry mustard
- Pinch of cayenne pepper
- 1 1/2 tablespoons (22.5 mL) lemon juice
- 1 cup (250 mL) cooled thick creamy sauce
- 1 1/2 cups (375 mL) freshly made breadcrumbs
- Oil
How to cook:
Patties
- Warm a platter in a 250 degrees F (120°C) oven.
- Combine crab meat, salt, dry mustard, cayenne pepper, lemon juice and cooled sauce.
- Refrigerate for at least 1 hour, until well chilled.
- Shape mixture into small patties roll patties into fresh breadcrumbs.
- In a heavy-bottomed fry pan, heat 1 inch (2.5 cm) oil to 360 degrees F (182°C).
- Fry a few patties at a time (do not crowd), until golden, over medium heat.
- Do not fry too quickly or the inside of the patties will be cold.
- Drain onto paper toweling keep warm in the oven, until all patties are done.
Thick Creamy Sauce Ingredients:
- 3 tablespoons (45 mL) butter
- 3 tablespoons (45 mL) flour
- 1 cup (250 mL) heated milk
- Salt and pepper to taste
Thick Creamy Sauce Preparation:
- Melt butter in a saucepan.
- Stir in four cook, stirring constantly, until just bubbly, for approximately 2 minutes (do not let burn).
- Add the hot milk, stirring until thickened.
- Bring to a boil.
- Salt and pepper lower heat and cook, stirring, for 2 to 3 minutes more.
- Remove from heat.
- Cool and, if desired, refrigerate sauce, covered, for a later use.
This recipe for Crab Cakes serves/makes: 12 croquettes
1 cup (250 mL) thick creamy sauce
Main Ingredient: Crab
Preparation Method: Baked