Crabcakes

13 ingredients
8 steps

Ingredients

  • 1/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Dash Worcestershire sauce
  • 1/2 cup finely sliced scallion, light and dark part
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 pound picked over crab
  • 1/4 cup (or more) fresh breadcrumbs
  • Tabasco sauce
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • Flour for dredging
  • Cole slaw made with threads of carrot, red bell pepper and parsley

Directions

  1. 1
    In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg.
  2. 2
    Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce.
  3. 3
    Refrigerate the mixture for 30 minutes so that it is easier to handle.
  4. 4
    Shape mixture into 8 small cakes.
  5. 5
    Heat oil and butter in a nonstick skillet.
  6. 6
    Dip cakes in flour on both sides and shake off excess.
  7. 7
    Cook gently, on low heat for about 5 minutes a side or until cooked through.
  8. 8
    Drain and serve over cole slaw.

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