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Recipe Name: Engine Co No 28 Crab Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Onion, Finely Diced
4 Green onions, finely chopped
1/2 Red bell pepper, finely
diced
1/2 Green bell pepper, finely
1 Stalk celery, finely diced
2 Tablespoon(s) Butter plus 1/2 cup, 1 stick
1 Pound(s) Lump crabmeat or Dungeness
Crab meat
1 Egg, beaten
1/2 Cup(s) Fresh unseasoned bread
crumbsmore if needed
1/4 Cup(s) Heavy whipping cream, more
if needed
1 Tablespoon(s) Parsley, chopped
1 Tablespoon(s) Lemon Juice
1/2 Tablespoon(s) Dry mustard
1 Teaspoon(s) Salt
1 Teaspoon(s) Pepper
1 Cup(s) Flour
3 Lemons, cut into wedges
Tartar sauce or remoulade
optional
Directions:
Saute the onions,green onions, red and green bell peppers and celery
in2 tablespoons of butter over medium-low heat until soft, 5 to 7
minutes.Remove from the heat and cool. Mix the sauteed vegetables by
hand withthe crab meat, egg, bread crumbs, whipping cream, parsley,
lemon juice,mustard, 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
(Note:Over-mixing will cause the crabmeat to break up too much.) If
themixture is too runny to form cakes, add more bread crumbs. If too
dryadd more cream until the cakes can be formed. Divide the mixture
into 12equal portions (about 1/2 cup each) and pat into cakes about 3/4
inchthick. Place the cakes on a wax paper-lined plate. (Note:Cakes can
beprepared up to 6 hours ahead and refrigerated.) Heat the remaining
1/2cup of butter in a small saucepan over low heat until the butter
meltsand separates. Spoon off any foam on top of the butter. Spoon off
theclear, clarified butter, leaving the milky residue in the pan. In
acast-iron or heavy-bottomed skillet, heat 1/8-inch of clarifies
butterover medium heat. Combine the remaining 1/2 teaspoon of salt,
theremaining 1/2 teaspoon of pepper and the flour. Mix well. Lightly
dustthe crab cakes with the seasoned flour. Carefully place one end of
eachcrab cake in the skillet, allowing the cake to fall gently away
fromyou. (Note: Do not over-crowd the pan when frying or the crab cakes
willnot brown properly.) Cook each cake until browned on both sides,
about 4minutes per side. Transfer the cakes to a baking sheet. Bake at
375degrees until light and fluffy, 10 to 15 minutes. Serve with
lemonwedges and well-seasoned tartar sauce or remoulade, if desired.
Makes 6 servingsNOTES : Each serving without tartar sauce: 381
calories; 850 mgsodium; 137 mg cholesterol; 25 grams fat; 24 grams
carbohydrate; 15grams protein; 0.29 gram fiber. Recipe by: L.A. Times
S.O.S. 11/97Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C
Trnavsky) on Apr25, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1032
Calories From Fat: 459
Total Fat: 52.1g
Cholesterol: 328.6mg
Sodium: 2569.4mg
Potassium: 924.4mg
Carbohydrates: 119.3g
Fiber: 9.3g
Sugar: 10.3g
Protein: 24.2g


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