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Crabcakes today's daily recipe from NYC Chef Dr. Delicious.
Daily chef recipes from an Italian chef, French chef, and Haute Cuisine chef's collection.
Recipes include Chocolates, Desserts, Salads, Soups, Chicken, Salmon, Steaks, Swordfish, Beef, Lamb, Veal, Pork, Filet, Sole, Rice & Pasta. Edited by New York City Chef.
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4 slices white bread with crusts trimmed, or 1/2 cup dry bread crumbs, or 6 saltines, crumbled
1/2 teaspoon dry mustard
1/2 teaspoon Chesapeake style seafood seasoning
1/4 teaspoon Accent
1 egg, beaten
1/2 cup mayonnaise
1/2 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1 pound crabmeat, shell and cartilage removed
Mix bread crumbs, mustard, seafood seasoning, and Accent together and set aside. In another bowl, gently fold together egg, mayonnaise, lemon juice, Worcestershire sauce, and bread crumb mixture. Add crabmeat, and shape into individual cakes. Refrigerate for at least 2 hours to avoid breaking apart when cooked. Place under broiler and broil until brown; Or, you can fry them in oil until brown and drain on paper towels. Serves 4 - 6.
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