Try these festive crab cakes

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.) 




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