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Crab Cakes with Cucumber Relish

Crab Cakes with Cucumber Relish

Coastal Living MAY 2005

  • Yield: Makes 1 1/2 dozen

Ingredients

  • 1 egg, lightly beaten
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2/3 cup Italian-seasoned breadcrumbs
  • 1 teaspoon seafood seasoning
  • 1 pound lump crabmeat, picked
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • Cucumber Relish

Preparation

Combine egg and next 7 ingredients in a large bowl. Fold in crabmeat. Shape mixture into 18 (1 1/2-inch) cakes.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Sauté half of patties 1 to 2 minutes on each side until golden brown. Repeat with remaining butter, oil, and patties. Serve with Cucumber Relish.

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