FISH & OYSTER HOUSE CRAB CAKES
1 Lb. Lump Backfin Crabmeat
1 - 2 t. Old Bay (to your taste)
2 T. Jiffy Baking Mix
1 T. Parsley Flakes
2 T. Mayonnaise (generous)
1 T. Prepared Mustard
1 Beaten Egg
1/4 t. Worcestershire Sauce
Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown.
Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency (similar to a powder). Place 1/2 cup of these rice cracker crumbs on a large plate. Leave the rest in the processor.
OTHER INGREDIENTS:
1 Lb. Lump Backfin Crabmeat
1 - 2 t. Old Bay (to your taste)
2 T. Jiffy Baking Mix
1 T. Parsley Flakes
2 T. Mayonnaise (generous)
1 T. Prepared Mustard
1 Beaten Egg
1/4 t. Worcestershire Sauce
Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown.
Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency (similar to a powder). Place 1/2 cup of these rice cracker crumbs on a large plate. Leave the rest in the processor.
OTHER INGREDIENTS:
(Makes approx. 6 Crab Cakes - Serves 4 as an Appetizer):
· 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
· 3 spring onions, sliced
· 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors
· 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
· 3 spring onions, sliced
· 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors
(discard stem)
· 1-2 fresh red chilies, OR 1-2 tsp. chili sauce
· 1-2 fresh red chilies, OR 1-2 tsp. chili sauce
(depending how spicy you want your crab cakes, OR omit for mild cakes)
· 1 Tbsp. lime juice
· 1 Tbsp. fish sauce
· 1 Tbsp. oyster sauce
· 1 egg
· 3/4 to 1 cup canola oil (or other type) for frying
· optional: 1 heaping Tbsp. regular mayonnaise or soy mayonnaise (not strictly Thai, but I find it helps make the cakes even more moist!) To Serve: wedges of fresh lime or lemon, plus 1 bottle of Thai Sweet Chili Sauce
· 1 Tbsp. lime juice
· 1 Tbsp. fish sauce
· 1 Tbsp. oyster sauce
· 1 egg
· 3/4 to 1 cup canola oil (or other type) for frying
· optional: 1 heaping Tbsp. regular mayonnaise or soy mayonnaise (not strictly Thai, but I find it helps make the cakes even more moist!) To Serve: wedges of fresh lime or lemon, plus 1 bottle of Thai Sweet Chili Sauce
http://www.nytimes.com/2009/09/16/dining/16mini.html
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