Don’t you love a chef who serves a dish you can’t resist? While we were away from the cookery last week, we stopped for lunch at Hurricane Cafe.
They offered just what you might want in a casual, friendly setting. The crab cakes they prepare inspired me to dust off my crab cakes recipe. I’m planning a few festive menus during December and crab cakes are in order. Try this version.
Festive Crab Cakes
(8 three-inch cakes)
3 tablespoons butter
Add, stir and simmer for 2-3 minutes:
2 tablespoons minced onions
½ cup plain bread crumbs
Combine and add:
2 beaten eggs
½ cup cream
2 cups fresh (or canned) crab meat
½ cup celery, diced
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped (Italian) parsley
½ teaspoon salt
½ teaspoon paprika
Chill mixture for two hours. Shape into cakes. Dust cakes lightly with
flour or bread crumbs
Melt in a skillet:
2 tablespoons butter
Quickly brown the cakes on both sides.
Lower the heat and cook the cakes slowly for about 4 minutes longer, turning as necessary.
Serve immediately. (Try a Dijon mustard sauce on the side.)