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Chesapeake Crab Cake |
Submitted By:
Rebecca |
| Date/Time :
June-08-2006, 17:35:59 |
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Ingredients: 1 large egg, beaten. 3 tablespoons mayonnaise, 2 tablespoons finely chopped pimientos, 8 crumbled no-salt saltine crackers (4 to go inside crab cake, 4 to coat crab cake), 1 teaspoon kosher salt, 2 teaspoons Old Bay Seasoning (for mild flavor; add 2 extra teaspoons for a spicier version), 2 tablespoons finely chopped parsley, 1 pound lump crabmeat, picked over for shell slivers and cartilage. 1/4 cup vegetable oil, for frying. 4 white rolls, sliced and toasted. 4 1/4-inch-thick tomato slices, optional. 3/4 cup prepared tartar sauce, for serving. Method: 1. In a medium bowl, combine the egg, mayonnaise, pimiento, 4 of the crumbled crackers, salt, Old Bay , and parsley. Mix well. Gently fold in the crabmeat and form into 4 patties with BurgerMate without "mixing it up too much." The patties will be fairly wet. Gently coat with the remaining 4 crumbled crackers on both sides. 2. Preheat a skillet, coat the bottom with the vegetable oil, and fry the crab cakes over medium-high heat until golden brown, about 2 minutes per side. Gently turn with a thin metal spatula. 3. Place a crab cake on each roll with a tomato slice, if using, and serve with a ramekin of tartar sauce for dipping. |
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