Text 8609, 66 rader
Skriven 2014-01-09 09:12:12 av Dave Drum (1:261/38)
Ärende: Chile 5088
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dungeness Crab Cakes
 Categories: Seafood, Breads, Citrus, Chilies
      Yield: 12 Servings

      1 lb Lump crabmeat; picked over,
           - try not to break up the
           - lumps of crabmeat as you
           - pick through it
    1/4 c  Unsalted butter; divided 1
           - TB and 3 TB
    1/2 c  Chopped shallots
      1 ts Kosher salt
      2 lg Eggs
  1 1/2 ts Worcestershire sauce
      1 ts Sweet paprika
    1/2 ts Fresh ground black pepper
      2 tb Prepared tartar sauce
      1 ts Lemon zest
    1/4 ts Hot Sauce
      2 tb Chopped fresh parsley
      4 sl White bread; (approx) crusts
           - removed, in sm pcs, 2 cups
    2/3 c  Fresh bread crumbs

  Heat one tablespoon of butter in a small skillet over medium
  high heat. Add the shallots and a half teaspoon of salt.
  Cook until the shallots are translucent, a couple minutes.
  Do not brown. Let the shallots cool.

  Whisk together the eggs, Worcestershire sauce, remaining
  half teaspoon of salt, paprika, freshly ground black pepper,
  tartar sauce, lemon zest, Tabasco, parsley, and the cooked
  shallots. Gently fold in the crabmeat and torn bread, taking
  care again to not break up the lumps of crab meat. The
  mixture will be very wet. Using your (clean) hands, take a
  scoop of the crab mixture and gently form it into a patty
  form about 2 1/4 inches across and 3/4 inches thick.
  Continue until you've made 12 crab cake patties. Line a
  rimmed tray with a piece of wax paper just large enough to
  hold the cakes and sprinkle the bottom of the tray with half
  of the bread crumbs. Set the crab cakes in one layer on the
  top of the layer of bread crumbs and sprinkle them with the
  remaining bread crumbs. Cover the crab cakes loosely with
  another sheet of wax paper and chill in the refrigerator for
  at least one hour.

  Heat the remaining 3 tablespoons of butter in a large
  non-stick skillet on medium high heat. The butter will melt
  and foam up. When the foam subsides, working in batches,
  place the crab cakes in the pan (do not crowd the pan), and
  cook until golden brown, about 3 minutes on each side.

  Makes 12 crab cakes.

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

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