CHEF JOHN’S CRAB CAKES

Allrecipes - - Good 4 You - ar­magazine.com/chef-johns-crab-cakes

279 RE­VIEWS

HANDS-ON 20 min TO­TAL 1 hr, 30 min

SERVES 4 SUB­MIT­TED BY chef john

1 egg 8 saltine crack­ers, finely crushed 2 ta­ble­spoons may­on­naise ½ tea­spoon Di­jon mus­tard ½ tea­spoon Old Bay Sea­son­ing ¼ tea­spoon Worcestershire sauce ⅛ tea­spoon cayenne pep­per 1 pound fresh crab­meat, car­ti­lage re­moved and well drained ¼ cup dried bread crumbs 2 ta­ble­spoons but­ter

1. Lightly beat egg with a fork in a large bowl. Stir in crack­ers, may­on­naise, mus­tard, Old Bay, Worcestershire, and cayenne. Gen­tly stir in crab­meat un­til mix­ture is com­bined but still chunky. Cover and chill 1 hour. 2. Sprin­kle bread crumbs on a plate. Shape chilled crab mix­ture into 8 small pat­ties (2 to 3 inches in di­am­e­ter), then com­pletely coat with bread crumbs. 3. Melt but­ter in a large skil­let over medium-low heat. Add crab cakes; cook un­til golden brown, about 4 min­utes per side. PER 2-CRAB CAKE SERV­ING: 259 CAL; 14g FAT (5g SAT); 23.3g PRO; 9.8g CARB; 0.4g FIBER; 757mg SODIUM; 0.8g SUG­ARS

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.