17 January, 2011

Crab Cakes

Posted in : Seafood, Sides & Appetizers on January 17, 2011 by : wendland99 Tags: crab cakes

recipe from Beth @ http://budgetbytes.blogspot.com/  Here is what she had to say:

This recipe is for 4 entrée size portions.

• 1 Lb of Cleaned Dungeness crab meat
• 4 Tbsp of Extra virgin olive oil mayonnaise
• 3/4 Tbsp of Dijon mustard
• 1 Ea Whole egg beaten
• 4 Tbsp of Chopped parsley
• 4 Tbsp of Chopped onions
• 1 1/8 Cup of crushed saltines

Method:

Mix all the ingredients together and season to your liking. All crabmeat has a different moisture content so please add more breadcrumbs if the mixture is too loose.

Divide the mixture into 4 equal parts for entrée size. Carefully mold the crab mix into a hockey-puck shape, place approx. 1 ounce of ricotta cheese in the middle and fold the crab mix around the cake so as to encase the ricotta. Sauté the crab cakes in extra virgin olive oil, Ghee & Garlic slowly until golden brown.