Crab Cakes
Posted: May 1st, 2009 | Author: the chefs | Filed under: recipes | Tags: american, bread, cake, crab, crumbs, know your onion, know your onions, knowyouronion, knowyouronions, mayonnaise, starter, worcestershire | No Comments »Chop and sauté the onion with 1 Tbsp of butter (or olive oil) medium high heat, until softened. Leave to cool. Whisk together the eggs, Worcestershire sauce, salt, paprika, pepper, mayonnaise, lemon juice, zest, the onion and the bread crushed into little pieces. Gently fold in the crabmeat. The mixture can be quite wet. Gently form the six cakes, first forming a ball, then flattening each to about 3 1/2 inches (9cm) across and 3/4 inches (2cm) thick. Line a tray with a piece of wax paper just large enough to hold the cakes and sprinkle it with half of the breadcrumbs. Set the crab cakes in a layer on the top of the paper and sprinkle with the remaining bread crumbs. Cover the crab cakes loosely with another sheet of wax paper and chill for 1 hour. Melt the remaining 3 Tbsp of butter (or olive oil) in a large non-stick skillet over medium high heat until the foam subsides. Cook the crab cakes until golden brown, about 3-4 minutes on each side. Serve with tartar sauce or another of your choice.