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Chesapeake Crab Cakes

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Submitted by: linda harrell

 

A special appetizer for your special guests--small patties of shrimp and crab with a blend of savory seasonings.
 

Ingredients

  • 1 cup raw shrimp, peeled and deveined
  • 1 egg white
  • 1 tsp fresh lemon zest
  • 1/2 tsp finely chopped fresh oregano
  • 1/2 tsp finely chopped fresh thyme
  • 2 tbsp spicy mustard
  • 2 tbsp minced yellow onion
  • 2 cloves garlic, chopped
  • 1/3 tsp tabasco
  • 2 tsp Old Bay seasoning
  • 1/3 cup heavy mayonnaise
  • 2 lbs jumbo lump crabmeat
  • 2 tbsp freshly chopped parsley

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Method

Blend all ingredients, except crab, mayonnaise and parsley, in a food processor until smooth. Remove from processor and place in a large mixing bowl. Blend in mayonnaise and parsley until smooth. Add crab and gently mix being careful to not break lumps apart too much. Form into 2 oz cakes and pan fry over medium heat, using an iron skillet, with clarified butter, until golden brown.

 

Notes: I would suggest using a Teflon pan for beginners. Butter is heated over medium-low heat until the milk solids separate. Skim off the milky residue and the resulting clear oil is "clarified butter". Clarified butter will not burn as easily as whole butter.

 

Number of Servings: approx. 22 cakes

 

Submitted by: linda harrell ()

 

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