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Cooking with Lounge | Crab cakes from Maryland

Cooking with Lounge | Crab cakes from Maryland
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First Published: Sun, Jul 17 2011. 06 27 PM IST
Updated: Sun, Jul 17 2011. 06 27 PM IST
Maryland Crab Cakes
Makes 6 cakes
Ingredients
1 pound lump crab meat (picked clean of shells)
1 small onion, diced
1 small green pepper, diced
2 pieces celery, diced
2 slices white bread (crust removed)
1½ tbsp milk
1 tbsp parsley, chopped
1 tbsp butter
2 tbsp oil or clarified butter for frying
Salt and pepper to taste
For the dressing
1 tbsp Dijon mustard
1 egg yolk
2 egg whites
1 tsp ground allspice
1 tsp Worcestershire sauce
1 tsp Cajun spice
2 tbsp mayonnaise
45ml dry sherry
Method
In a thick-bottomed pan, sauté the onion, green pepper and celery, diced into small pieces, in butter till translucent. Don’t brown. Remove from heat, and leave to cool. Then mix with the crab meat taking care not to break up the lumps. Chill in the refrigerator.
Mix the dressing ingredients, finishing with the sherry. Set aside.
In a large bowl, mix the milk and bread, cut into pieces, with a fork till it forms a paste. Gently fold it into the crab mix and bind with the mayonnaise dressing. Don’t overdo the dressing; the crab mixture should be moist, not soggy. Add chopped parsley, salt and black pepper to taste.
Shape the mixture into six patties and refrigerate till firm. The refrigerated patties will keep for a few weeks.
When ready to serve, take out of fridge and sauté in clarified butter till brown on each side. Optionally, the cakes can be broiled, in which case they should be dusted with fine breadcrumbs first.
amrita.r@livemint.com
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First Published: Sun, Jul 17 2011. 06 27 PM IST