another fresh seafood idea
Fresh North Carolina crabmeat is now available year-round in most seafood and many supermarkets. Your crab cakes will be tastier if you avoid imported or pasteurized crab meat.
The meat should be white with slight red or brown pigments and should have a mild, sweet odor.
You can usually substitute one kind of crabmeat for another. Most recipes calling for backfin can be made with special or claw meat. The only difference is the size of the pieces and the color.
Be sure not to overcook crab dishes. Remember the crabmeat has already been cooked, so cook the food just long enough to thoroughly heat the meat. Any other ingredient, such as egg, will be done by then.
Crabmeat is high in protein, and low in fat, calories and cholesterol.
- 1 pound backfin crabmeat
- ¼ cup mayonnaise
- 1 egg
- 1 teaspoon dry mustard
- ¼ cup finely chopped onion
- 2 tablespoons finely chopped sweet red pepper
- ½ teaspoon Tabasco sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 2 tablespoons finely chopped fresh parsley
- ¾ cup medium coarse saltine cracker crumbs
- 1 cup medium coarse saltine cracker crumbs for rolling cakes
- 3 tablespoons canola oil, margarine or butter
Remove any shell or cartilage from crabmeat.
In medium bowl, combine mayonnaise, egg, mustard, onion, pepper, Tabasco, Worcestershire, Old Bay and parsley. Blend in ¾ cup crumbs.
Gently mix in crabmeat, being careful not to break pieces apart.
Shape into 6 or 8 crab cakes. Lightly coat with cracker crumbs. Heat oil in skillet to 375 F. Cook crab cakes until golden brown on one side, about 4 to 5 minutes. Turn and repeat on other side. Drain on paper towels.
Contributed by Joyce Taylor