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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5282095/
Crusty, crunchy, crab cakes to call your own. A lovely savoury dish to tempt the tastebuds form the kitchens of
chrismukkah
I never forgot my promise,
Katmomma, so here's something good and crabby for ya :P
This is from Food.com- Baltimore Orioles Maryland Crab Cakes
* optional ingredients
1 chopped small onion*
1/2 cup chopped celery* (about 3 stalks)
1 1/4 cups mayonnaise (cut it down to 1, used low fat*)
4 tablespoons Dijon mustard
1 teaspoon horseradish*
1 tablespoon fresh lemon juice (plus zest*)
1 tablespoon Worcestershire sauce
1 teaspoon fresh chopped parsley (used dry)
1 teaspoon dried chives*
dash of cayenne pepper*
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces (I used 1 cup and maybe a tablespoon extra of dried plain breadcrumbs)
1/4 cup unsalted butter, as needed (didnt use, youll soon see why)
1/2 cup pecans, crushed*
To make:
Chop up the onion and celery to small dice and throw in a bowl.
Combine the seven ingredients (from mayo to eggs) into the bowl with the onions and celery and mix well.
Then- gently fold in the crab and breadcrumbs until it looks like paste.
Cover, and let it sit in your refrigerator for at least 30 minutes.
Heat up the oven, and fry them with the butter over a large skillet over medium high. Working in batches, fry the crab cakes, turning once until golden brown and heated through. (Alternatively, bake in a preheated 400 degree oven (I used 375 degrees F, more than enough) for 20 minutes.
....Er...I also, just to experiment, crushed some pecans and rolled them over the spooned mix, just to see how that would work. Well...it added extra crunch, but I think next time I'll skip the pecans entirely :P
Serve with malt vinegar....tartar sauce....even baked beans (paired quite well actually) and enjoy :)
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5282095/
Crusty, crunchy, crab cakes to call your own. A lovely savoury dish to tempt the tastebuds form the kitchens of
chrismukkah******************************I never forgot my promise,
Katmomma, so here's something good and crabby for ya :PThis is from Food.com- Baltimore Orioles Maryland Crab Cakes
* optional ingredients
1 chopped small onion*
1/2 cup chopped celery* (about 3 stalks)
1 1/4 cups mayonnaise (cut it down to 1, used low fat*)
4 tablespoons Dijon mustard
1 teaspoon horseradish*
1 tablespoon fresh lemon juice (plus zest*)
1 tablespoon Worcestershire sauce
1 teaspoon fresh chopped parsley (used dry)
1 teaspoon dried chives*
dash of cayenne pepper*
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces (I used 1 cup and maybe a tablespoon extra of dried plain breadcrumbs)
1/4 cup unsalted butter, as needed (didnt use, youll soon see why)
1/2 cup pecans, crushed*
To make:
Chop up the onion and celery to small dice and throw in a bowl.
Combine the seven ingredients (from mayo to eggs) into the bowl with the onions and celery and mix well.
Then- gently fold in the crab and breadcrumbs until it looks like paste.
Cover, and let it sit in your refrigerator for at least 30 minutes.
Heat up the oven, and fry them with the butter over a large skillet over medium high. Working in batches, fry the crab cakes, turning once until golden brown and heated through. (Alternatively, bake in a preheated 400 degree oven (I used 375 degrees F, more than enough) for 20 minutes.
....Er...I also, just to experiment, crushed some pecans and rolled them over the spooned mix, just to see how that would work. Well...it added extra crunch, but I think next time I'll skip the pecans entirely :P
Serve with malt vinegar....tartar sauce....even baked beans (paired quite well actually) and enjoy :)
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5282095/
Category Photography / Tutorials
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