Crab Cakes
by Erick
Servings: 4 servings
INGREDIENTS
5 oz. crab meat
2 cups white bread, diced small
10 oz. ground fish
3/4 cups heavy cream
1 tsp. cayenne
1 tsp. basil
1 tsp. thyme
1 tsp. shallots
Garlic, to taste
1 dash Coleman's dry mustard
Salt and pepper, to taste
INSTRUCTIONS
Mix all ingredients and form into small patties, if necessary add one egg. Cook in frying pan.
CHEF COMMENTS
Serve with Cinnamon and Garlic Mayonnaise (mayonnaise, garlic, white wine, lemon juice, cinnamon, salt and pepper to taste.)
Tagged: appetizers, crabcakes add tags
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1 Recipe Reviews
Butch and Carolyn
reviewed Crab Cakes
We were looking for a "fish cakes" recipe when we found this one. We used fresh water "Perch" (similar to walleye) for both the ground fish and crab meat requirements. The Perch Cakes were excellent!!!! The pepper gave them the perfect zesty flavor.
