Crab Cakes
Recipe By: Gourmet | June 2008
Serving Size: 2
2 slices firm white sandwich bread
1/2 lb jumbo lump crabmeat -- picked over
2 Tbsp mayonnaise
1/2 tsp Worcestershire sauce
1 large egg -- beaten
2 Tbsp unsalted butter
Accompaniment: lemon wedges
Tear bread into small pieces into a bowl with crab. Add mayonnaise,
Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt.
Mix together gently but thoroughly, then form into 4 patties (about 3
inches in diameter).
Heat butter in a 12-inch heavy skillet over medium heat until foam
subsides, then cook crab cakes, turning once, until golden brown, about 6
minutes total.
Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
Recipe By: Gourmet | June 2008
Serving Size: 2
2 slices firm white sandwich bread
1/2 lb jumbo lump crabmeat -- picked over
2 Tbsp mayonnaise
1/2 tsp Worcestershire sauce
1 large egg -- beaten
2 Tbsp unsalted butter
Accompaniment: lemon wedges
Tear bread into small pieces into a bowl with crab. Add mayonnaise,
Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt.
Mix together gently but thoroughly, then form into 4 patties (about 3
inches in diameter).
Heat butter in a 12-inch heavy skillet over medium heat until foam
subsides, then cook crab cakes, turning once, until golden brown, about 6
minutes total.
Serve with: french fries and/or baby greens tossed with lemon vinaigrette.
