Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Academy Award Crab Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Appetizers Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
1 Pound(s) Dungeness crab meat, picked
over lump crab meat is
ok
2 Teaspoon(s) Old bay seasoning
1/4 Teaspoon(s) Ground thyme
1/2 Teaspoon(s) Dry mustard
1/4 Teaspoon(s) Ground white pepper
1/4 Teaspoon(s) Cayenne pepper powder
optional
3 Tablespoon(s) Mayonnaise
2 Teaspoon(s) Worcestershire sauce
1/4 Cup(s) Fine dry breadcrumbs
unseasoned
1 Egg, beaten
3 Tablespoon(s) Sliced green onions or fresh
cilantro whichever you
prefer
2 Ounce(s) Crab fat, if available and
7/19 I prefer Dungeness crab meat but will use Blue Cra, I prefer Dungeness crab meat but will use Blue Crab select
Directions:
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 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

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 31
Calories From Fat: 16
Total Fat: 1.8g
Cholesterol: 16.5mg
Sodium: 59.6mg
Potassium: 22mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: <1g
Protein: <1g


Scale this recipe to Servings [?]