recipes
Low Country Lobster and Crab Cakes
INGREDIENTS
8 oz. Lobster Classic
8 oz. Crab Classic, Flake or Chunk Style
4 tbsp. mayonnaise
1 egg white
1 capful Worcestershire sauce
1 capful Tabasco
1/2 vidalia onion, julienne and sautéed/caramelized
1 tsp. stemmed and finely chopped flat leaf or italian parsley
12 Ritz crackers ground into a fine cracker meal
1/4 cup fresh white bread crumbs
1/2 tsp. Coleman's dry ground mustard
pinch of cayenne pepper
vegetable oil
unsalted butter
kosher salt and table ground black pepper
8 oz. Crab Classic, Flake or Chunk Style
4 tbsp. mayonnaise
1 egg white
1 capful Worcestershire sauce
1 capful Tabasco
1/2 vidalia onion, julienne and sautéed/caramelized
1 tsp. stemmed and finely chopped flat leaf or italian parsley
12 Ritz crackers ground into a fine cracker meal
1/4 cup fresh white bread crumbs
1/2 tsp. Coleman's dry ground mustard
pinch of cayenne pepper
vegetable oil
unsalted butter
kosher salt and table ground black pepper
DIRECTIONS
Combine mayonnaise, egg white, Worcestershire, Tabasco, onion, parsley, Ritz cracker meal, fresh bread crumbs, mustard and cayenne. Fold ingredients to incorporate. Fold in seafood. Make 10 balls of seafood mixture and roll in reserved fresh bread crumbs. Sauté crab cakes in a mixture of vegetable oil and unsalted butter. Cook on both sides until golden brown. Finish in a 350°F oven for approximately 8 minutes.
Makes 5 servings (10 cakes).
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Makes 5 servings (10 cakes).
Printable Version
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