Fried Fish Cakes
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 cups fresh, lump Crabmeat
- ¼ cup dried breadcrumbs
- 1 fresh egg
- ¼ cup Mayonnaise
- 2 Tbsps Dijon mustard
- 1 Tbsp fresh parsley (finely chopped)
- 1 Tbsp Worcestershire sauce
- 4 scallions (finely chopped)
- 1 tsp fresh lemon juice
- 1 tsp Old Bay seasoning
- kosher salt (to taste)
- freshly ground peppers (to taste)
- 2 Tbsps butter
- 2 Tbsps Oil
- 1 fresh lemon (cut into wedges)
- Tartar sauce (for serving)
Product recommendation
The amount of bread crumbs you add will depend on the crabmeat's juiciness. Start with 1/2 cup. If the crab cakes don't bind at this point, then add more bread crumbs, 1 tablespoon at a time.
Arrange on baking sheet lined with waxed paper or parchment pepper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours. )
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife (Fleischmesser), 2 Bowls, 1 Measuring cups, 1 Fork, 1 Small knife, 1 Peeler, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Non-stick pan, 2 Wooden spoons, 1 Nutmeg grater, 1 Wooden skewer, 1 Roasting pan mit Deckel, 1 weiter Pot mit Deckel, 1 Aluminum foil, 1 Immersion blender, 1 Paper towel
Preparation steps
1.
Place crabmeat in a bowl; gently pick through the crabmeat to remove any shells, do not separate lumps of meat.
2.
Sprinkle bread crumbs over crabmeat, and gently fold until just mixed. Set aside. In a separate bowl, add the egg and mayonnaise, stirring until well blended and smooth. Add mustard; stirring to incorporate. Add parsley, Worcestershire sauce, scallions, lemon juice, and seasonings: mixing well. Carefully fold egg mixture into crabmeat using a rubber spatula, until mixtures just cling together.
3.
Using clean hands, shape crabmeat mixture into eight fat, round cakes. (See Tip)
4.
Heat butter and oil in large, nonstick skillet over medium-high heat until mixture is hot but not smoking. Gently lay crab cakes in skillet; pan-fry until outsides are crisp and browned, about 3 to 5 minutes per side. Drain the crab cakes briefly on paper towels. Serve hot, with lemon wedges and tartar sauce.
