new orleans crab cakes
Got this recipe out of a 1940's cookbook. We all love it!
No Image
prep time
20 Min
cook time
25 Min
method
Pan Fry
yield
6-8 serving(s)
Ingredients
- 2 cups fresh or canned crab meat
- 4 - eggs, separated
- 2 tablespoons butter
- 1/3 cup chopped onion
- 1 1/3 tablespoons lemon juice
- 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
How To Make new orleans crab cakes
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Step 1Be sure that all cartilage has been removed from crab meat. Beat egg yolks until thick. Fold in crab meat. Heat butter, add onion and saute over low heat for 10 minutes or until lightly browned. Stir in crab meat and add lemon juice, dry mustard, salt and pepper.
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Step 2Beat egg whites until stiff but not dry. Fold into crab meat mixture. (at this point I like to add a small amount of bread crumb to the mix for extra body, but this is optional).
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Step 3Pan fry spoonfuls in hot butter in skillet. Brown evenly on all sides. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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