LOCATION: Recipes >> Shellfish >> Crabcakes 15
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Crabcakes 15
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Crab Cakes
Serves 8
1 lb. lump crabmeat (or use tinned)
3 tbs. mayonnaise
1 tsp. Worcestershire sauce
2 tbs. fresh parsley
1 egg yolk
1 tsp. lemon juice
1 tbs. Dijon mustard (we prefer Wasabi)
3 tbs. fresh bread crumbs
Gently pick through crabmeat to remove cartilage. In mixing bowl
gently combine all ingredients and portion into 2-ounce cakes.
Dredge with flour and saute with butter until golden brown on each
side.
Avocado Wasabi Mayonnaise
2 tbs. Hot Wasabi paste
1 avocado, peeled, seeded and pureed
3 tbs. apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper
Combine all ingredients well and chill.
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