Crab Cakes

Name: Crab Cakes
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters cracker crumbs (about 12 crackers); 1 teaspoon Dijon mustard; 1 large egg, lightly beaten; 2 teaspoons chopped fresh parsley; 2 Tbsps minced green onions; 1 Tbsp fresh lemon juice; 8 servings Lemon wedges; 1 teaspoons lemon zest; 454 grams lump crabmeat, picked; 2 Tbsps mayonnaise; 1 teaspoon seafood seasoning; 8 servings Vegetable oil; 1 teaspoon Worcestershire sauce

Crab Cakes is a dairy free and pescatarian hor d'oeuvre. This recipe serves 8. One portion of this dish contains around 12g of protein, 21g of fat, and a total of 277 calories. If you have lemon wedges, dijon mustard, lemon juice, 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 35 minutes.

Instructions

Combine first 10 ingredients in a large bowl, stirring until well blended. Gently fold in crabmeat. Form mixture into 8 crab cakes (about 1/3 cup each). Cover and chill 1 hour or until ready to cook.

Ingredients you will need

Crab

Equipment you will use

Bowl

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook crab cakes (in batches, if necessary) 2 to 3 minutes on each side or until golden brown.

Ingredients you will need

Crab

Cooking Oil

Equipment you will use

Frying Pan

Serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Equipment

Bowl

Frying Pan

Ingredients

Servings:

118milliliters

cracker crumbs (about 12 crackers)1teaspoon

Dijon mustard 1large

egg, lightly beaten 2teaspoons

chopped fresh parsley 2Tbsps

minced green onions 1Tbsp

fresh lemon juice 8servings

Lemon wedges 1teaspoons

lemon zest 454grams

lump crabmeat, picked 2Tbsps

mayonnaise 1teaspoon

seafood seasoning 8servings

Vegetable oil 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. 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. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.