Academy Award Crab Cakes

Academy Award Crab Cakes Ingredients

1 lb Dungeness crab meat; picked	3 tb Mayonnaise
2 ts Old bay seasoning	2 ts Worcestershire sauce
1/4 ts Ground thyme	1/4 c Fine dry breadcrumbs;
1/2 ts Dry mustard	1 Egg; beaten
1/4 ts Ground white pepper	3 tb Sliced green onions or fresh
1/4 ts Cayenne pepper powder;	2 oz Crab fat; (if available and

Instructions for Academy Award Crab Cakes

In a large bowl gently fold all the ingredients together adding the bread crumbs last. Try not to break the crab meat up into small pieces. Depending on how moist the crab mixture is you may want to use less. The less bread crumbs you can use as a binder the better the crab cakes are in my opinion. I would not add more than a quarter cup. Chill the mixture covered 1 or 2 hours in the refrigerator and they will form a better cake when you are ready cook them. This is very important. Not only will they form a better cake but the consistency will be nicer. To cook use enough mixture to form a large silver dollar sized cake and saute lightly in oil about 1/2 inch deep ( I prefer a good olive oil ) until golden brown, turning once. These can be served hot or cold as a main entree or appetizer. Makes about 12 cakes depending on the size. NOTES : Combination of recipes made 3/28/93-10/2/93-3/26/94 and 7/19/97 I prefer Dungeness crab meat but will use Blue Crab select lump meat when available. This is my favorite crab cake as of this writing. I am beginning to use Japanese Panko in my crab cakes as it seems to be lighter. (Japanese bread crumbs) Recipe by: LeRoy Trnavsky Posted to MC-Recipe Digest by drleroy@juno.com (LeRoy C Trnavsky) on Apr 25, 1998

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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