Friday, November 23, 2007

Crab Cakes ..... A tasty diversion following a day of the traditional Thanksgiving menu.

Holidays are great times for making memories and traditions. While we gathered for the holiday weekend and time to be together, we enjoyed the wine paring with crab cakes for appetizers. My recipe is offered here with the aioli sauce which is a nice compliment to the crab.
Crab Cakes
1 pound crab meat
1 egg
2 teaspoons Worcestershire Sauce
1/4 teaspoon dry mustard
2 Tablespoons mayonnaise
1 teaspoon Lemon Juice
1 Tablespoon mustard
1 Tablespoon melted butter
1 teaspoon parsley, chopped fine
1 teaspoon Old Bay seafood seasoning
1/2 cup bread crumbs
Place crab in strainer to drain. Mix all ingredients together and blend until smooth. Add crab meat and toss only to coat. Form into patties. I prefer to skillet fry until evenly browned but they can be baked at 375 for 12-15 minutes until an internal temperature of 165 F. Serve with Aioli and a lemon wedge.
Aioli: For each 1/2 cup mayonnaise I crush one clove garlic and 1/8 teaspoon Old Bay.

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