Alaskan Crab CakesTell a Friend
Rate this recipe:
Rating : 0
Seasoned crab cakes fried golden brown.
Category: Fish or seafood
Prep Time: 80 min(s)
Cook Time: 10 min(s)
Recipe Type: Public
McCall's Great American Recipe Card Collection - Pacific Coast
Posted By: MarySue
Posted On: May 28, 2020
Number of Servings:
- 2 tablespoons - butter or margarine
- 3 tablespoons - flour
- 1 cups - milk
- 2 - egg yolks slightly beaten
- 2 cans - king crabmeat (6.5 oz. ea.)
- 2 tablespoons - chopped parsley
- 1/2 teaspoons - salt
- 1/8 teaspoons - nutmeg
- - dash of cayenne pepper
- 1/2 cups - soft white bread cubes
- 3/4 cups - packaged dry bread crumbs
- - salad oil or shortening
Melt butter in medium saucepan; remove from heat. Stir in flour to make smooth mixture. Gradually stir in milk.
Bring to boiling over medium heat, stirring; reduce heat and simmer for 1 minute.
Beat some of hot mixture into egg yolks; return to rest of mixture in saucepan. Cook, stirring, several minutes, until thickened; remove from heat.
Drain crab meat; remove any cartilage.
To mixture in saucepan, add crab meat, parsley, salt, nutmeg, cayenne, bread cubes and 1/4 cup bread crumbs; mix well.
Refrigerate, covered, for 1 hour.
Heat oil (1/4 inch deep) in large skillet.
Shape crab mixture into 8 cakes about 2-1/2 inches in diameter. Roll in rest of bread crumbs, coating completely.
Saute crab cakes, turning, until golden brown on both sides; drain on paper towels. Serve hot with Tartar Sauce or lemon wedges, if desired.