The Filipino CRAB CAKES Recipe

Makes 8 patties

4 cups cooked and flaked crab meat
1/4 cup flour
1/2 cup bread crumbs
1/2 cup chopped parsley
1/4 cup chopped onions
3 tablespoons mayonnaise
1/2 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1/3 cup cooking oil for frying
1/4 cup butter or margarine

For sour cream dip:
1 cup sour cream
1 clove garlic
1 teaspoon finely chopped onion
2 tablespoons grated Cheddar or
Parmesan cheese
Lemon slices for garnish

Make the crab cakes:
In a bowl mix crab meat, flour, bread crumbs, parsle onions, mayonnaise, salt, nutmeg and eggs. Chill 10 minutes in freezer for easier handling.

Divide crab mixture into 8 equal portions. Shape into round 1/2/1 thick patties.

Heat oil in a skillet. Add butter or margarine. Fry crab patties over medium heat, turning them with pancake turner when undersides turn golden. Continue frying until other side turns light brown. Drain on paper towels and keep warm in an oven. Serve with sour cream dip and lemon slices.

Prepare the sour cream dip:
In a small bowl combine all ingredients except lemon and mix well. Pour into a small serving bowl and serve with crab cakes. Garnish with lemon slices.

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