Crab Cakes (Emeril)
INGREDIENTS:
1 Egg
2 tb Mayonnaise
1/2 ts Dry mustard
1/8 ts Cayenne pepper
1/4 ts Tabasco sauce
1/2 ts Pepper
1 lb Fresh crabmeat; (cleaned and
-drained)
3 tb Finely chopped parsley
1 1/2 tb Bread crumbs
Vegetable oil for frying
1 Lemon cut into wedges
Tartar sauce
1 Egg
2 tb Mayonnaise
1/2 ts Dry mustard
1/8 ts Cayenne pepper
1/4 ts Tabasco sauce
1/2 ts Pepper
1 lb Fresh crabmeat; (cleaned and
-drained)
3 tb Finely chopped parsley
1 1/2 tb Bread crumbs
Vegetable oil for frying
1 Lemon cut into wedges
Tartar sauce
Beat egg lightly with whisk. Add mayonnaise, mustard, red pepper, tabasco sauce, salt, and pepper until mixture is smooth. Add crabmeat, parsley, and bread crumbs, and toss with a fork. Divide mixture into 8 equal portions about 2 to 2 1/2 incches in diameter. Wrap in wax paper for about 30 minutes. Chill. Deep-fry crab cakes, four at a time, until golden brown. Drain on paper towels. Arrange crab cake with lemon wedges and serve with tartar sauce (if desired).