Crab cakes

Name: Crab cakes
Total time: 3000 s
Cuisine: American
Ingredients: 1 cup Mushrooms, finely chopped; 1/2 cup Onion, finely chopped; 1/4 cup Green pepper, finely chopped; 1 cup Flour; 1 tbsp Mustard, dry; 1/2 tbsp Paprika; 1 pints Light cream, hot; 4 lb Crabmeat, lump; 1 quart Breadcrumbs, plain; 1 cup White wine; 1/4 cup Parsley, fresh; 2 tbsp Worcestershire sauce; 3 each Egg yolks; 3 each Egg whites; 1 lb Flour; 1 quart Oil; 1 tsp Old Bay; 1 Eggs; 1/2 cup Butter, melted; 1/4 cup Red pepper, finely chopped; 1/4 tsp Cayenne pepper; 1 pinch Salt

mikecolleluori @cook_3631202

Crab cakes

mikecolleluori @cook_3631202

Saved

Ingredients

50 mins

1 cupMushrooms, finely chopped
1/2 cupOnion, finely chopped
1/4 cupGreen pepper, finely chopped
1 cupFlour
1 tbspMustard, dry
1/2 tbspPaprika
1 pintsLight cream, hot
4 lbCrabmeat, lump
1 quartBreadcrumbs, plain
1 cupWhite wine
1/4 cupParsley, fresh
2 tbspWorcestershire sauce
3 eachEgg yolks
3 eachEgg whites
1 lbFlour
1 quartOil
1 tspOld Bay
1Eggs
1/2 cupButter, melted
1/4 cupRed pepper, finely chopped
1/4 tspCayenne pepper
1 pinchSalt

Saved

Steps

50 mins

1

Pour butter into sauce pan and heat. Add mushrooms, onions and peppers. Cook until soft.
2

Add flour, dry mustard, Old Bay and paprika. Stir until smooth. Cook for 15 minutes.
3

Blend in cream. Stir until smooth.
4

Remove from heat and all remaining ingredients, except egg yolks, egg whites, flour and oil.
5

Beat egg yolks until light and lemon colored. Fold into crab mixture.
6

Beat egg whites until stiff. Fold into crab mixture. Allow mixture to cool.
7

Portion cakes. Shape and dredge in flour.
8

Fry in oil until golden brown.
9

Remove and place on paper towels to absorb grease.