ART BY KATHERINE LIBERONI
Savannah’s Crab Cakes
1 Pound crab meat, picked carefully
¼ cup red bell pepper, diced
½ cup mayonnaise
1 Tbsp. Dijon mustard
½ tsp. dried leaf Tarragon
1/8 tsp. salt
¼ cup onion, diced
3 cups fresh bread crumbs
¼ cup cream cheese, softened
1 egg, slightly beaten
1/8 tsp. Cayenne Pepper
2 Tbsp. vegetable oil
Lemon cut into wedges
If you like spicy, add an extra tsp. of Tabasco Sauce to mixture (optional).
You can also substitute the bread crumbs with crushed potato chips.
Drain crab meat. Combine crab meat, onion, bell pepper and ½ cup bread crumbs in a bowl.
Beat mayonnaise, cream cheese, mustard, egg, tarragon, cayenne and salt together in a separate bowl.
Fold mayonnaise mixture into crab meat mixture.
Cover and refrigerate 30 minutes.
Place remaining crumbs in a shallow bowl. Using an oval soup spoon, drop spoonfuls
of mixture into crumbs and form into patties, coating each with crumbs.
Heat oil over medium heat, and carefully add crab cakes. Cook until golden brown, turning once.
SERVE WITH LEMON WEDGES.
Copyright © 2000-2009 Art Instruction By Katherine Liberoni
All Rights Reserved
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