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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Chesapeake Crab Cakes
Yield: Makes 6 servings
Ingredients:
1
pound backfin crabmeat
1/2
cup soft bread crumbs
1
tablespoon minced onion
1
tablespoon finely chopped green bell pepper
1
tablespoon chopped fresh parsley
1/4
cup mayonnaise
1
egg
2
teaspoons white wine Worcestershire sauce
2
teaspoons lemon juice
1
teaspoon prepared mustard
1/2
teaspoon salt
1/4
teaspoon white pepper
Vegetable oil for frying (optional)
Tartar Sauce (recipe)
Preparation:
1.
Pick out and discard any shell or cartilage from crabmeat. Flake with fork. Place crabmeat in medium bowl. Add bread crumbs, onion, bell pepper and parsley; set aside.
2.
Mix remaining ingredients except oil and Tartar Sauce in small bowl. Stir well to combine. Pour mayonnaise mixture over crabmeat mixture. Gently mix so large lumps will not be broken. Shape mixture into 6 large (3/4-inch-thick) cakes or 36 bite-size cakes.
3.
pour enough oil into 12-inch skillet to cover bottom. Heat oil over medium-high heat until hot. Add crab cakes; fry 10 minutes for large cakes and 6 minutes for bite-size cakes or until cakes are lightly browned on bottom. Using spatula, carefully turn halfway through cooking without breaking cakes.
4.
preheat broiler. Place crab cakes on broiler pan. Broil 4 to 6 inches below heat 10 minutes for large cakes and 6 minutes for bite-size cakes or until cakes are lightly browned on surface, turning halfway through cooking.
Serving Suggestion
Serve large crab cakes on plates or as sandwiches with round buns. Serve bite-size cakes on plates or with toothpicks as appetizers. Accompany with Tartar Sauce.
This recipe appears in:
Southern
