Serve these tasty crab cakes with tartar sauce or a remoulade sauce, along with lemon wedges.
INGREDIENTS:
4 tablespoons mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onion
2 teaspoons finely minced red bell pepper, optional
1 pound jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided
PREPERATION:
Combine mayonnaise, mustard, parsley, and seasonings; set aside.
Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.
Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.
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A creamy crab dip, made with good crab meat, sour cream and cream cheese, Ranch dressing mix, and other seasonings.
INGREDIENTS:
2 small packages (3 ounces each) cream cheese, softened
1 cup sour cream
1 tablespoon chopped green onion
few drops hot sauce
1/2 teaspoon paprika
1 envelope Ranch Dressing mix (.4 ounce)
salt and freshly ground black pepper, to taste, optional
6 to 8 ounces crab meat, drained and chopped
PREPARATION:
Beat cream cheese with sour cream until well blended. Blend in the green onion, hot sauce, paprika, dressing mix. Stir in crab. Taste and adjust seasonings with salt and pepper, if desired. Chill until serving time.
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