HQCS Crab Cakes

HQCS Crab Cakes
So John was sick of making these, but they really are delicious and eventually we got back to making them for ourselves. You should, too. They are really great in the summer with a skewer of grilled watermelon and pineapple on the side and a pile of fresh sliced salted heirloom tomatoes. They are also tasty with a little bit of strawberry salsa (see chapter 4, note 1) on top.
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ¾ cup small-diced red onion (1 small onion)
  • 1½ cups small-diced celery (4 stalks)
  • ½ cup small-diced red bell pepper (1 small pepper)
  • ½ cup small-diced yellow bell pepper (1 small pepper)
  • ¼ cup minced fresh tarragon
  • 1 tablespoon capers, drained
  • ¼ teaspoon Tabasco sauce
  • ½ teaspoon Worcestershire sauce
  • 1½ teaspoons Old Bay seasoning
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ pound lump crabmeat, drained and picked to remove shells
  • ½ cup plain dry bread crumbs
  • ½ cup good mayonnaise
  • 2 teaspoons Dijon mustard
  • 2 extra-large eggs, lightly beaten
  • For frying
  • 4 tablespoons unsalted butter
  • ¼ cup olive oil
  1. Place butter, olive oil, onion, celery, red and yellow bell peppers, tarragon, capers, Tabasco sauce, Worcestershire sauce, Old Bay seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
  2. In a large bowl, break the crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs.
  3. Add the cooked mixture and mix well.
  4. Cover and chill in refrigerator for 30 minutes.
  5. Shape into bite-sized crab cakes.
  6. Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep crab cakes warm in a 250ºF oven and serve hot.


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