Ingredients
-
2
-
1
-
2
-
1/2
-
1
-
2
-
2
-
2
-
2
-
-
-
-
-
-
Directions
Super-Rich Virginia Crab Cakes, Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris., who puts heavy cream in a crab cake? No one !! MAYO or don’t bother!!!! and only Hellmans!, I thought this was a very good recipe but it seemed to be missing something. Not sure what but the flavor was a little too bland for my tastes.
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Steps
|
1
Done
|
In a Bowl, Combine Crab Meat and Bread Crumbs. |
|
2
Done
|
in a Small Bowl, Whisk Eggs Well and Add Cream, Whisking. |
|
3
Done
|
Add Cream Mixture, Hot Sauce, Worcestershire Sauce, Parsley, Onion and Salt and Pepper to Taste to Crab Mixture and Combine Well. |
|
4
Done
|
in Large Heavy Skillet, Heat 1 Tbs Butter Over Moderate Heat Until Foam Subsides and Into It Drop Half of Crab Mixture by Tablespoons. |
|
5
Done
|
Cook Crab Cakes Until Golden Brown, About 2 Minutes, on Each Side, and Repeat With Remaining Tablespoon Butter and Crab Mixture. |
|
6
Done
|
Serve Crab Cakes Warm. |
|
7
Done
|
Makes 24 Crab Cakes. |
