I love crab cakes. I don't make them too often, only because I don't routinely buy crab, but we had some left over from the last time I made crab dip, and I decided the other night would be a perfect night for them. They're very easy and almost always turn out great.
Crab Cakes
adapted from here
1 lb. crab meat
1/3 cup crushed crackers (I usually use Ritz)
1 Tbs. mayonnaise
1 egg, beaten
1 Tbs. parsley
1/2 tsp. salt
1 tsp. old bay seasoning
1 Tbs. worcestershire sauce
Lightly mix all ingredients in a bowl and form into individual patties. Refrigerate patties for about 30 minutes if possible. Heat a small amount of oil in a deep frying pan and cook each cake approximately 2 minutes on each side, or until golden brown.
I made a very simple risotto to go along with the cakes, which is a little more time consuming, but is so worth it. Risotto is even good left over, and I don't like leftovers at all.
Risotto
2 Tbs. butter
1 cup arborio rice
1/2 onion, minced
1 Tbs. parsley
1 tsp. pepper
3 cups chicken stock
Melt butter in medium saucepot, and saute onions. Add rice, parsley, and pepper and stir until coated and soft. Slowly add 1 cup of chicken stock at a time until rice has cooked through and all liquid has been absorbed.
Items used:
crab
worcestershire sauce
1 white onion
3 cups chicken stock
arborio rice
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