Recipe Cottage


LOCATION: Recipes >> Shellfish >> Crabcakes 24

Print this Recipe    Crabcakes 24

Crab Cakes

1 pound fresh lump crabmeat
1 egg
1 Tablespoon Dijon mustard, optional
2 Tablespoons flour, more for dredging
2 tablespoons extra virgin olive oil
4 tablespoons butter
lemon wedges
salt and freshly ground black pepper

Gently combine crab, egg, mustard, salt, pepper and 2 Tablespoons
flour. Cover; and put in freezer for 5 minutes. Shape mixture into
4 hamburger-shaped patties. Line plate with plastic wrap, and put
crab cakes on it. Cover with more plastic wrap, and refrigerate
for about 30 minutes (or as long as 1 day), or freeze for 15 minutes.

Put flour for dredging in a bowl. Combine oil and butter in 12-inch
skillet, and turn heat to medium. When butter melts and its foam
subsides, gently dredge a crab cake in flour. Gently tap off excess
flour; and add crab cake to pan; repeat with remaining crab cakes,
and then turn heat to medium-high. Cook, rotating cakes in pan as
necessary to brown first side, 5 to 8 minutes. Turn and brown other
side (it will take slightly less time). Serve hot, with lemon
wedges. Makes 4.


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.

  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Sauces & Dressings
  Special Diets
  Soups & Salads
  Grains & Vegetables
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.