- Knight Rider Newspapers- Linda Spawr
submitted by Betty G.
1 large egg
2 slices bread, crust removed, crumbled
2 oz. shelled cooked crab or drained canned crab
2 T. minced bell pepper (red or green)
2 T. mayonnaise
1/4 t.cayenne pepper
1 T. vegetable oil
Seafood cocktail sauce
In a medium bowl, beat together the egg and bread crumbs with
a fork. Add the crab, bell pepper, mayonnaise and cayenne.
Stir vigorously to break up the crab into flaky pieces.
Heat the oil in a large skillet over medium heat. When the
oil is hot, spoon the crab into 6 equal mounds in the pan;
flatten to make cakes about 1" thick.
Cook until the cakes are lightly browned, about 5 min.
Turn and cook until the bottoms are lightly browned, about 4
min. more. Serve with cocktail sauce. Makes 4 servings.
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Crab Cakes With Tarragon Tartar Sauce
Sent by: Betty G.
Source: Georgia on your plate
By JOHN DEMERS
Copyright 2001 Houston Chronicle
Tarragon Tartar Sauce (recipe follows)
1/2 c. mayonnaise
2 T. Dijon mustard
2 1/2 t. Old Bay Seasoning
1/8 t. cayenne pepper
1 red bell pepper, seeded, deribbed, very finely
chopped
3 large egg yolks
2 lbs. lump crabmeat
Dash of Worcestershire sauce
2 whole scallions, very finely chopped
5 cups cornflakes, crushed into crumbs
2 T. unsalted butter
Lemon wedges, for garnish
Prepare tartar sauce; set aside.
To prepare the crab cakes, in a large bowl,
combine mayonnaise, mustard,
spice mix, cayenne, bell pepper, egg yolks,
crabmeat, Worcestershire and
scallions in a large bowl. Form mixture into 12
small patties; chill, covered, at least 1 hour
and up to 4 hours.
Preheat oven to 350 degrees. Gently roll patties
in cornflakes. Transfer
cakes to a baking sheet; top each with 1/2 t.
butter. Bake 10 min. until crisp. Serve steaming
hot with the tartar sauce and lemon wedges.
Tarragon Tartar Sauce
3/4 c. mayonnaise
1 1/2 t. sweet pickle relish
2 T. fresh tarragon, minced
To prepare tartar sauce, combine mayonnaise,
relish, and tarragon in a small
bowl. Cover; refrigerate until ready to serve.
