Crab Cake

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					Crab Cake

              these golden little
              cakes? Our mixture-a
 What's              the secret behind
              blend of mayonnaise,
lemon juice, parsley, shallots,
mustard and red pepper, with more
crabmeat than most recipes call for.
Then, to cook the cakes, we use a
combination of oil and clarified
butter (which has a higher smoke
point). The cakes cook to
golden-crisp without burning.          0              process with remaining crab mixture
Prep time: 25 minutes, plus
                                                      and crumbs. Refrigerate 4 hours.
                                                         Make clarift"edbutter: Microwave
Cooking time: 8 to 10 minutes
                                                      butter on High in I-cup glass measure
                                                      covered with plastic wrap I to
                                                      1Yz minutes, until melted. Let stand
4 or 5 slices firm white bread,                       2 minutes until milk solids settle to
        crusts removed, torn into
                                                      bottom. Skim off foaming top; discard.
                                                      Pour clear liquid into cup (photo C).
1;.1 cup mayonnaise
                                                         Heat oven to 250oP. Heat
1 large egg, lightly beaten
                                                      1 tablespoon clarified butter and
2 tablespoons finely chopped
       shallots                                                 2 tablespoons oil in skillet over
                                                                medium heat. Add 4 crab
2 tablespoons chopped flat-teaf
                                                                cakes and cook until golden,
       parsley                                                  about 4 minutes. Turn cakes
2 tablespoons fresh lemon juice                                 and cook 4 minutes more
1 teaspoon Dijon mustard •
                                                                (photo D). Transfer cakes to
% teaspoon ground red pepper
                                                                cookie sheet; keep warm in
1 pound fresh lump or jumbo
                                                                oven. Wipe out skillet and cook
       crabmeat, picked over-
                                                                remaining cakes with remaining
% cup butter (no substitutions)                                 butter and oil. Serve with
4 tablespoons vegetable oil, divided                            lemon. Makes 8 crab cakes.
Lemon wedges
                                                                    Per crab cake: 280 calories,
   Make crumbs: Chop bread in food                                   22 g total fat, 6 g saturated fat,
processor to fine crumbs (photo A).                                  104 mg cholesterol, 361 mg sodium,
   Combine mayonnaise, egg,                                         7 g carbohydrates, 14 g protein,
shallots, parsley, lemon juice,            82 mg calcium,   0 g fiber

mustard and red pepper in bowl.
Fold in crabmeat and I cup bread
crumbs, just until blended.
   Line a cookie sheet with wax
paper. Place remaining I cup                                                  A crab cake is only as
bread crumbs on a large plate.             good as the crabmeat you put in it. Our choice is
Gently shape a rounded V3cup               blue crabmeat from the Atlantic and Gulf coasts,
crab mixture into a 2V4-inchpatty;         available now through October.                 crabmeat
coat lightly with bread crumbs             that has nc odor or discoloration;               up to
(photo B). Transfer crab cakes to          3 days in the refrigerator.
prepared cookie sheet. Repeat                                                                        , 1,

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