Crabcakes
Pan-fried lump crab cakes with a colorful bell pepper butter sauce — from Dean Fearing, published in the New York Times.
IndianSeafoodEasy20 minBy Northstar
Ingredients
Servings
6
- 1 whole extra large egg, beaten
- 1 tbsp mayonnaise
- 0.3 tsp curry powder
- 3 drop hot pepper sauce
- 1 tsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/8 tsp ground cloves
- 1/8 tsp cayenne pepper
- 0.5 tsp paprika
- 0.3 tsp dry mustard
- 1 lb fresh lump crabmeat
- 4 tbsp bread crumbs, as needed
- 5 tbsp corn or peanut oil
Instructions
- 1
Combine egg, mayo, curry powder, hot sauce, Worcestershire sauce, lemon juice, cloves, cayenne, paprika, and dry mustard.
- 2
Add crabmeat and enough breadcrumbs to absorb excess moisture. Stir carefully to blend — do not overmix. Mixture should hold together.
- 3
Form 6 patties and place on wax paper, uncovered, for 15-20 minutes to dry slightly.
- 4
Heat oil in a large skillet. Sauté over medium heat until golden brown, about 3-4 minutes per side. Serve with Bell Pepper Butter Sauce.
Tags
seafoodappetizercrabcrabcakespan-friedrestaurant-style