Crab Cakes Our Way

Name: Crab Cakes Our Way
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine; 454 grams fresh crabmeat; 1 teaspoons dry mustard; 1 large egg, lightly beaten; 1 Tbsp minced fresh parsley; 118 milliliters mayonnaise; 2 teaspoons Old Bay Seasoning; 1 teaspoons pepper; 6 servings Red Pepper Rémoulade Sauce; 6 to 8 saltine crackers, finely crushed; 1 teaspoons Worcestershire sauce

Crab Cakes Our Way might be just the hor d'oeuvre you are searching for. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 250 calories, 15g of protein, and 19g of fat. This recipe serves 6. Head to the store and pick up to 8 saltine crackers, crabmeat, old bay seasoning, and a few other things to make it today. 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. It is a good option if you're following a pescatarian diet.

Instructions

Drain and flake crabmeat, removing any bits of shell.

Ingredients you will need

Crabmeat

Combine crushed crackers and next 7 ingredients; gently fold crabmeat into mixture. Shape into 6 thin patties.

Ingredients you will need

Crabmeat

Crackers

Melt butter in a skillet over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add crab cakes; cook 4 to 5 minutes on each side or until golden.

Ingredients you will need

Crab

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with Red Pepper Rmoulade Sauce.

Ingredients you will need

Red Pepper

Sauce

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

2Tbsps

butter or margarine 454grams

fresh crabmeat 1teaspoons

dry mustard 1large

egg, lightly beaten 1Tbsp

minced fresh parsley 118milliliters

mayonnaise 2teaspoons

Old Bay Seasoning 1teaspoons

pepper 6servings

Red Pepper Rémoulade Sauce 6

to 8 saltine crackers, finely crushed 1teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well 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. One wine you could try is Foley Estate Winery Sta. Rita Hills Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 27 dollars.