Online Clearance Shopping, Free Shipping, Online Sales and Coupons at MyBargainBuddy.com

Go Back   MyBargainBuddy Forums > Recipe Swap
FAQ Members List Calendar Search Today's Posts Mark Forums Read

Reply
 
Thread Tools Display Modes
  #1  
Old 02-24-2009, 01:45 PM
MagiePerdu's Avatar
MagiePerdu MagiePerdu is offline
Big Buddy
 
Join Date: Feb 2006
Location: Oklahoma City
Posts: 22,649
MagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIPMagiePerdu is a MBB VIP
Default Louisiana Crab Cakes

I know, I know. . .when you think of crab cakes, you think of Maryland, right? This recipe takes it Creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Makes 4 servings of 2 crab cakes per person.

Ingredients

Tartar sauce:

1/2 cup low-fat mayonnaise
3 tablespoons sweet pickle relish
2 tablespoons capers, drained and rinsed (I LEAVE THESE OUT!)
1 teaspoon Creole mustard (again, may have to order on line!)
1/4 teaspoon salt-free Cajun-Creole seasoning
1/4 teaspoon hot pepper sauce (i.e.,Tabasco)

Crab cakes:

4 slices white bread
1/4 cup finely chopped onion
1/4 cup finely chopped red bell pepper
1 tablespoon chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon hot pepper sauce (Tabasco)
1/4 teaspoon freshly ground black pepper
1 pound lump crabmeat, shell pieces removed
1 large egg, lightly beaten
1 large egg white, lightly beaten
4 teaspoons vegetable oil, divided
Fresh parsley sprigs (optional)
Lemon wedges (optional)

DIRECTIONS:

To make the tartar sauce, combine the first 6 ingredients, and stir with a whisk, then let stand 10 minutes.

To make the crab cakes, put the bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups.

Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through and including the egg white); mix it well.

Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch-thick patty. Place 1 cup breadcrumbs in a shallow dish. Dredge the patties, one at a time, in the breadcrumbs.

Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat for each remaining patty. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges.

NOTE: The tartar sauce stands for 10 minutes to let the flavors come together, but you can make it up to a day ahead and store it, covered, in the refrigerator. Also, although lump crabmeat makes great crab cakes, they tend to fall apart. Handle them patiently and gently for the best results.
__________________
Life is just a chance to grow a soul.
Reply With Quote
  #2  
Old 02-24-2009, 04:03 PM
Mingo831's Avatar
Mingo831 Mingo831 is offline
Big Buddy
 
Join Date: Oct 2006
Location: Salem, Oregon
Posts: 1,241
Mingo831 is a mover and a shakerMingo831 is a mover and a shakerMingo831 is a mover and a shakerMingo831 is a mover and a shakerMingo831 is a mover and a shakerMingo831 is a mover and a shaker
Default

YUMMMM...thanks
__________________
Hug your Friends and Family, you never know when that will be the last time you see them.
Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Forum Jump