Crab cakes – jeff smith


Ingredients

2 tbsp chopped fresh parsley
1 tsp dry mustard
1 tsp worcestershire or dash of tabasco
2 eggs, beaten
2 tbsp mayonnaise
1 lb cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 unsalted cracker crumbs
flour for dredging

How to prepare

Mix the parsley, dry mustard, worcestershire or tabasco, eggs, and mayonnaise together. Add the crab and crumbs, and season with salt and pepper to taste. Simply taste it and go from there! Divide the mixture into 8 cakes and dredge in flour. These can be deep-fried at 375 degrees to 380 degrees for 2 to 3 minutes, or until golden brown or you may pan-fry them on both sides in a bit of butter.

Note: fresh bread crumbs are made by removing the crusts from fresh bread and placing the bread in your food processor. Chop quickly and use the crumbs immediately. They are not to be dry.

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2 thoughts on “Crab cakes – jeff smith

  1. This is the best way to prepare crab cakes. I have been using this recipe since it was published in his cookbook – and that was a long time ago. Tip: you will notice that the crab mixture is sticky when forming the cakes – I would advise that you put some olive oil or butter on your hands – that will help stop the mixture from sticking. Tip No. 2: I make a round cake – like a big meat ball – and then drop that into the flour and then carefully press it out – gently – so that you don’t break up the cake.
    Tip No. 3: After you have made these once – you will get the hang of making the crab cakes and it will be easier to handle. The end result is worth it – this recipe will result in fresh, meaty and tasty crab cakes – serve with homemade tartare sauce (super easy to make – Mayo & sweet relish – Enjoy!

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