Crab CakesPosted: July 13, 2011
Dinner tonight: crab cakes! These were made by my wonderful chef of a Dad from Epicurious.
A couple of changes were made to the recipe. Firstly, it was doubled. Also, the cakes were made to be more of an “Entree” size rather than appetizer.
It was a strongly “minimalist” meal with the crab cake being the center of attention without a side in sight. Sure, my dad enjoyed his with a small salad, I was satisfied with just the cake and a squeeze of lemon juice atop it.
Crab Cakes (Adapted from Epicurious)
- 2 slices firm white sandwich bread
- 1/2 pound jumbo lump crabmeat, picked over
- 2 tablespoon mayonnaise
- 1/2 teaspoon Worcestershire sauce
- 1 large egg, beaten
- 2 tablespoon unsalted butter
Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.