Academy Award Crab Cakes

Title:
Academy Award Crab Cakes

Yield:
12 Servings

Categories:
Fish
crab,
Main
Dishes,
Appetizers,
Spreads




Ingredients:





     1 lb Dungeness crab meat; picked


          -over (lump crab meat is ok)


     2 ts Old bay seasoning


   1/4 ts Ground thyme


   1/2 ts Dry mustard


   1/4 ts Ground white pepper


   1/4 ts Cayenne pepper powder;


          -optional


     3 tb Mayonnaise


     2 ts Worcestershire sauce


   1/4 c  Fine dry breadcrumbs;


          -unseasoned


     1    Egg; beaten


     3 tb Sliced green onions or fresh


          -cilantro; whichever you


          -prefer


     2 oz Crab fat; (if available and


          -optional)






 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