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Crab Cakes
Courtesy of Tommy Centola, Searchy, Arkansas
Tommy Centola lived in New Orleans until Katrina. He now impresses his friends in Searcy, Arkansas, with fantastic Louisiana fare. He came up with this recipe while searching for a way to serve crab cakes that taste like crab, not mayonnaise. "I wanted something that would let the crabmeat star, so I use heavy cream to bind them. This gives a bigger crab taste," he explains.
Makes 6 servings.
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Crab Cakes
1 pound Louisiana crabmeat
1 tablespoon butter
4 cloves of garlic, chopped
1/3 cup green onions, chopped
1/4 cup fresh parsley, chopped
1 tablespoon Old Bay seafood seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon fresh basil leaves, chopped
3/4 cup heavy cream
3/4 cup seasoned breadcrumbs
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Pick through crabmeat, removing pieces of shells. Set aside. Over medium heat, melt butter in a medium saucepan. Sauté garlic in butter until golden brown. Add green onions and cook until soft. Add parsley and cook 1 minute, then add the crabmeat to pan.
Add Old Bay, salt, pepper, basil, and heavy cream; mix thoroughly. Add breadcrumbs and mix well; the mixture should be dry enough to form into cakes. If necessary, add more breadcrumbs until the mixture holds together. Allow mixture to cool. Form cakes in hand, making a 3-inch circle. Place on a foil lined cookie sheet. Refrigerate for at least 2 hours.
Cook in a 350ºF oven for 10 minutes. You may also deep-fry them by heating a fryer to 360ºF. If you prefer to deep-fry them, dip the crabcake in mixture of milk and beaten egg, then cover with breadcrumbs. Cook them for 3 minutes or until golden brown.
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