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Blackened Catfish with Easy Tartar Sauce and Rice
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Baltimore Crab Cakes
Yield: Makes 6 servings (2 crab cakes each)
Ingredients:
16
ounces lump crabmeat, picked over and flaked
1
cup saltine cracker crumbs, divided
2
eggs, lightly beaten
1/4
cup chopped green onions
1/4
cup minced fresh parsley
1/4
cup mayonnaise
2
tablespoons fresh lemon juice
1
teaspoon green pepper sauce
1/4
teaspoon salt
Black pepper
1/4
cup vegetable oil
2
tablespoons butter
Lemon wedges
Preparation:
1.
Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.
2.
Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.
3.
Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.
Nutritional Information:
| Serving Size: 2 crab cakes | |
| Cholesterol | 54 mg |
| Total Fat | 6 g |
| Calories from Fat | 25 % |
| Calories | 215 |
This recipe appears in:
Southern
