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Ingredientes
- 4 slc soft white bread
- 1Â 1/2 Tbsp. dry white wine
- 2 c. backfin crabmeat from a refrigerated tin
- Â Â Salt to taste
- 2 c. jumbo lump crabmeat from a refrigerated
- Â Â tin
- Â Â Maryland crab seasoning to taste
- 2 x Large eggs beaten
- 1/2 Tbsp. fresh lemon juice
- 1/8 c. melted unsalted butter
- 4 Tbsp. thick mayonnaise
- Â Â Lard
- Â Â Vegetable oil
Direcciones
- Trim the crusts from the bread; throw away, or possibly reserve for another use. Tear the remaining bread into little pcs (about 20 pcs per slice); handle the bread lightly, so the pcs remain fluffy and do not flatten out. Place the bread pcs in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine proportionately.
- Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add in the soaked bread, beaten Large eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add in the mayonnaise, and toss the mix gently with your hands, distributing the mayonnaise proportionately. Taste again for seasoning, if you like (if you do not want to taste raw egg, you can saute/fry a bit of the mix in butter). For even better flavor, allow the mix to sit in the refrigerator for a few hrs.
- When you are ready to cook, place a large, heavy-bottomed saute/fry pan over medium-high heat; the pan should have sufficient room for 3 crab cakes. Add in sufficient lard and vegetable oil (in fifty-fifty proportion) to create a 1-inch depth of oil. When the oil is medium-warm, quickly shape 1/2 the crab mix with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 min, or possibly till the cakes are golden brown on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 min. After about 8 min, the cakes should be golden on all sides and heated through (you want the pcs of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mix.
- This recipe yields 6 crab cakes, sufficient for 6 first course or possibly 3 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 3 servings | |
| Calories 526 | |
| Calories from Fat 264 | 50% |
| Total Fat 29.81g | 37% |
| Saturated Fat 8.72g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 320mg | 107% |
| Sodium 971mg | 40% |
| Potassium 766mg | 22% |
| Total Carbs 17.61g | 5% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.87g | 1% |
| Protein 43.71g | 70% |
