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Receta Pan Fried Louisiana Crabcakes On Mixed Greens
by Global Cookbook

Pan Fried Louisiana Crabcakes On Mixed Greens
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Ingredientes

  • 1 x Extra large egg, beaten
  • 1 Tbsp. Mayonnaise
  •     Salt, to taste
  • 1/4 tsp Grnd black pepper
  • 1/4 tsp Curry pwdr
  • 4 dsh Tabasco pepper sauce
  • 1 tsp Worcestershire sauce
  • 1 Tbsp. Lemon juice
  • 1/8 tsp Grnd cloves
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Paprika
  • 1/4 tsp Dry mustard
  • 1/4 tsp Celery salt
  • 1 lb Fresh jumbo lump crabmeat, all shell removed
  • 4 Tbsp. Dry bread crumbs
  • 2 c. Corn or possibly peanut oil, approximately
  • 1 Tbsp. Sherry vinegar or possibly balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 1 3/4 tsp Salt
  •     Freshly grnd black pepper
  • 4 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Shallot, chopped
  • 1 x Clove garlic, chopped
  • 4 Tbsp. Fresh chives or possibly scallion tops, minced
  • 1/4 lb Mixed salad greens (1 1/2 qts)

Direcciones

  1. In a large bowl, whisk the vinegar with the mustard, 1/4 tsp. of the salt and a healthy pinch of pepper. Add in 3 Tbsp. of the oil slowly, whisking.
  2. Stir in the shallot, garlic and 2 Tbsp. of the chives. Set this dressing aside.
  3. Combine egg, mayonnaise, and seasonings. Add in crabmeat and sufficient bread crumbs to absorb excess moisture.
  4. Stir to blend well. Mix should be hard sufficient to hold together. Adjust seasoning as desired. Form crabmeat mix into 8 patties. Place on waxed paper for about 20 min to dry slightly. Pour oil into skillet to a depth of 1/2-inch and heat to 350 degrees.
  5. Fry crabcakes for about 3 to 4 min per side or possibly till golden on both sides. Don't crowd pan. Fry in several batches, if necessary. Drain on paper towel. Dress greens with vinaigrette and place on for serving plates. Top with crabcakes.
  6. Yield: 6 servings