Crab Cakes

Name: Crab Cakes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 large egg, beaten; 2 servings lemon wedges; 227 grams lump crabmeat, picked over; 2 Tbsps mayonnaise; 2 Tbsps unsalted butter; 2 slices firm white sandwich bread; 1 teaspoons Worcestershire sauce

Need a pescatarian hor d'oeuvre? Crab Cakes could be a super recipe to try. This recipe serves 2. One portion of this dish contains about 26g of protein, 25g of fat, and a total of 392 calories. If you have sandwich bread, lemon wedges, worcestershire sauce, and a few other ingredients on hand, you can make it. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Tear bread into small pieces into a bowl with crab.

Ingredients you will need

Bread

Crab

Equipment you will use

Bowl

Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt.

Ingredients you will need

Worcestershire Sauce

Mayonnaise

Salt

Egg

Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).

Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.

Ingredients you will need

Butter

Crab

Equipment you will use

Frying Pan

french fries and/or baby greens tossed with lemon vinaigrette.

Ingredients you will need

French Fries

Mixed Baby Greens

Vinaigrette

Lemon

Equipment

Bowl

Frying Pan

Ingredients

Servings:

1large

egg, beaten 2servings

lemon wedges 227grams

lump crabmeat, picked over 2Tbsps

mayonnaise 2Tbsps

unsalted butter 2slices

firm white sandwich bread 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.