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Crabcakes
Crabcakes
From: sdg@wag.caltech.edu (Siddharth Dasgupta)
Date: 5 Aug 1993 00:37:37 GMT
Dean Fearing's crabcakes.
The recipe was published in New York Times
PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE
Crabcakes
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extra large egg, beaten
T mayonnaise
/4 t curry powder
-4 drops hot pepper sauce
t Worcestershire sauce
T lemon juice
/8 t ground cloves
/8 t cayenne pepper
/2 t paprika
/4 t dry mustard
salt & pepper
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3
4
lb. fresh lump crabmeat
-5 T bread crumbs
-6 T corn or peanut oil
1. Combine egg, mayo, seasoning.
2
. Add crabmeat and enough breadcrumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.
Sauce:
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/4 red bell pepper
/4 yellow bell pepper
/2 jalapeno pepper
cup cold unsalted butter, diced
/2 cup chopped fresh mushrooms
http://www.cs.cmu.edu/~mjw/recipes/seafood/crab/crabcakes.html (1 of 2) [12/17/1999 11:53:36 AM]
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