posted by RisaG 12-03-99 7:01 PM
* Exported from MasterCook *
Sauteed Crab Cakes with Thyme
Recipe By : The Best of Food & Wine 1985 Collection
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 egg -- beaten
1 tsp dijon mustard
1 tbsp fresh lemon juice
3/4 tsp thyme
6 tbsp olive oil
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 lb lump crabmeat -- picked over & flaked
1/2 cup fine dry breadcrumbs
2 tbsp unsalted butter
fresh lemon wedges
In a medium bowl, whisk the egg, mustard, lemon juice and thyme until blended. Slowly whisk in 4 tbsp of the oil in a thin stream. Season with the salt and pepper. Stir in the crabmeat; add the breadcrumbs, and mix until blended. Shape the crabmeat mixture into (8) 1/2" thick patties.
In a large heavy skillet, melt 1 tbsp of the butter in 1 tbsp of the remaining oil until sizzling. Add 4 of the crab cakes and saute, turning once, until crisp and brown, about 2-1/2 minutes on each side. Drain on paper towels and cover loosely with foil to keep warm.
Saute the 4 remaining crab cakes in the remaining oil and butter.
Serve with lemon wedges.