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Spicy Crab Cakes with Sundried Tomato, Black Olive and Garlic Compote
Makes 10 crab cakes
*1 egg
*2 tbls. mayonnaise
*1 tbls. Dijon mustard
*juice of 1 lemon
*1 1/2 lbs. crab meat, picked over for shell and cartilage
*1 cup dry bread crumbs
*salt, black pepper and cayenne pepper to taste
*2 tbls. butter
*1 tbls. cooking oil
*Sundried Tomato, Black Olive and Garlic Compote
1Mix egg, mayonnaise, mustard, lemon, crab meat, bread crumbs and seasonings lightly together and form into 10 cakes.
2Refrigerate cakes for two hours, until firm.
3Melt butter and cooking oil in a saute pan large enough to hold the cakes easily without crowding (can also be done in batches). When the fat is hot, add the cakes and brown on both sides.
Gordon Hamersley of Hamersley's Bistro, Boston, MA.