Crab Cakes
- 2 large eggs
- ½ cup mayonnaise, fresh or good-quality purchased
- 1 to 2 tablespoons French Dijon mustard
- 1 pound excellent-quality lump crabmeat, cartilage removed
- 2 tablespoons chopped parsley
- ¼ cup finely chopped scallions
- 2 teaspoons capers, crushed
- 1 tablespoon finely chopped cornichons
- 2 cups fresh breadcrumbs
- 1 teaspoon Old Bay Seasoning
- Pinch of cayenne
- Vegetable oil
- Ratatouille
- Green and Yellow Squash Ribbons
- Any green salad
- Basil Oil
- Chive Oil
- Produce
- Green and yellow squash ribbons (1)
- Parsley (2 tablespoons)
- Scallions (1/4 cup)
- Seafood
- Lump crabmeat, excellent quality (1 pound)
- Canned Goods
- Ratatouille (1)
- Condiments
- Capers (2 teaspoons)
- French dijon mustard (1 tablespoons)
- Mayonnaise (1/2 cup)
- Cooking & Baking
- Basil oil (1)
- Cayenne (1 Pinch)
- Chive oil (1)
- Old bay seasoning (1 teaspoon)
- Vegetable oil (1)
- Bread & Baked Goods
- Breadcrumbs, fresh (2 cups)
- Refrigerated
- Eggs, large (2)
- Deli
- Green salad (1)
- Other
- 1 tablespoon finely chopped cornichons
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published February 24, 2012 (11 months ago).
29 people saved this recipe.
