CRAB CAKES FOR SABRINA by CHEF DAN:
Serves 4-6
CRAB CAKES:
8-oz claw meat (from waterfront bistro brand at Safeway)
1 pound lump crab meat
2 tablespoon olive oil
1/4-cup Panko (Japanese bread crumbs)
3 scallions, diced
1 tablespoon old bay seasoning
1 egg
CRAB CAKE SAUCE:
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 tablespoons light mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon sweet paprika
1 teapoon lemon juice
1/2-tdeaspoon TABASCO garlic pepper sauce
FOR THE CRAB CAKES:
1. Mix all ingredients together, except for the lump crab meat.
2. Fold in the lump crab meat.
3. Shape crab meat into 4-6 patties.
4. In a sauce pan add olive oil over medium-high heat.
5. Add crab cakes and sauté for 2-3-minutes on each side.
6. Using a food processor combine all ingredients and blend until smooth.
7. Add olive oil while blending.
ENJOY DAN: BON-APPETITE!!
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