Maw Maw’s Crab Cakes PDF Print E-mail
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Wednesday, 22 June 2011 23:58

¼ cup vegetable oil 5 green onions, finely chopped 4 celery stalks, finely chopped ¼ tsp ground nutmeg ¼ tsp thyme Pinch of allspice Pinch of ground cloves ¼ tsp Tabasco sauce ¼ tsp salt ¼ tsp black pepper 1 cup bread...

 

 

  • ¼ cup vegetable oil
  • 5 green onions, finely chopped
  • 4 celery stalks, finely chopped
  • ¼ tsp ground nutmeg
  • ¼ tsp thyme
  • Pinch of allspice
  • Pinch of ground cloves
  • ¼ tsp Tabasco sauce
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 cup bread crumbs
  • 1 can beef stock
  • 1 TBS cornstarch with tsp of water
  • 1 pound fresh lump crabmeat, picked free of shells
  • 2 hard-cooked eggs, finely chopped
  • ½ stick butter
  • 3 TBS cooking oil
  • Flour
  1. In a heavy pot, sauté onions and celery in hot cooking oil until soft
  2. Add nutmeg, thyme, allspice, cloves, Tabasco, salt, and black pepper, stirring constantly
  3. Moisten the cup of bread crumbs with the part of stock to the consistency of a pie crust, and add to the vegetables; mix well
  4. Lower the heat, add crabmeat, chopped eggs, and cornstarch mixed with tsp of water, and stir well
  5. Remove entire contents to a bowl, allow to cool, and form into small crab cakes approximately 3” in diameter, and ¾ inches thick, coat each patty with flour
  6. Heat butter and oil in heavy skill and fry each crab cake until well browned and crisp; set on racks to drain until ready to serve

Serves 4-6

 

Last Updated on Monday, 08 August 2011 18:51