Basic Crab-Cake Recipe (Variation 1) Ingredients: 1/2 cup mayonnaise
2 Tbs. sour cream
2 Tbs. Dijon-style mustard
2 Tbs. fresh lemon juice
2 tsp. Chesapeake seasoning blend (any brand -- we used Old Bay)
1/2 tsp. Worcestershire sauce
1/2 tsp. hot sauce
2 Tbs. chopped fresh parsley
1 pound jumbo lump crabmeat, picked over to remove excess shell
1/2 cup dried breadcrumbs
1/2 cup vegetable oil or clarified butter for sautC)ing Preparation: In small bowl, combine the mayonnaise, sour cream, lemon juice, mustard, seasoning blend, Worcestershire sauce, hot sauce and parsley. Mix well. Place crabmeat in a large bowl. Pour the mayonnaise mixture over the top and sprinkle with breadcrumbs. Gently toss or fold the ingredients together with your hands. Form mixture into six mounded rounds (don't pack too firmly). Refrigerate at least 1 hour. Crabless Crab Cakes (Variation 2) Substitute 2 cups grated zucchini for the crabmeat (figure A). Blackened Crab Cakes (Variation 3) You can vary the recipe by also dredging the crab cakes in blackening spice mixture for before cooking. Books: Chesapeake Bay Cooking With John Shields
By John Shields
ISBN: 0767900286
Doubleday Broadway Publishing Group (1998)
Random House Inc.
1540 Broadway
New York, NY 10036
Phone: 800-223-6834
Fax: 212-782-9411
Web site: www.broadwaybooks.com 200 Classic Sauces: Guaranteed Recipes for all Occasions
By Tom Bridge
ISBN: 0470236795
John Wiley and Sons Inc. (1997)
605 Third Ave.
New York, NY 10158-0012
Phone: 212-850-6000
Fax: 212-850-6088
Web site: www.wiley.com We at DIY believe all of the recipes from All in Good Taste are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
| 
)
)
)
