Crabcakes

Recipe Ingredients

1/4 cup	59ml	Mayonnaise
1 tablespoon	15ml	Dijon mustard
1		Worcestershire sauce
1/2 cup	118ml	Finely-sliced scallion - light, dark parts
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Egg - lightly beaten (large)
1 lb	454g / 16oz	Picked over crab
1/4 cup	36g / 1.3oz	Fresh breadcrumbs - or more if needed
		Tabasco sauce - to taste
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Butter
		Flour - for dredging
		Cole slaw - made with
		Shredded carrot - also with
		Thinly-sliced red bell pepper - and
		Chopped parsley

Recipe Instructions

In a bowl combine the mayonnaise, mustard, Worcestershire sauce, scallion, 1 teaspoon salt and egg. Add to crab and fold in enough breadcrumbs so crab cakes just hold together; season with Tabasco sauce. Refrigerate the mixture for 30 minutes so that it is easier to handle.

Shape mixture into 8 small cakes. Heat oil and butter in a nonstick skillet. Dip cakes in flour on both sides and shake off excess. Cook gently, on low heat for about 5 minutes a side or until cooked through. Drain and serve over cole slaw.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6636)

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