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Monday, February 1, 2010

The Best Crabcakes

My favorite fish cookbook is no longer in print. The Seafood Cookbook by Pierre Franey & Bryan Miller is one of the first cookbooks that my husband gave to me. We were living in Philadelphia at the time. I could walk to the Reading Terminal Market or the Italian Market and buy seafood that was so fresh it practically winked at you.

We cooked a lot of recipes in this cookbook. Everyone who ever ate the crab cakes raved about them.

This week at the grocery store lump crab meat was on sale. It wasn't from Maryland, which has some of the sweetest crab meat ever tasted, but it would do.

All-American Crab Cakes

1 lb crab meat, shell and cartilage removed
2 cups fine fresh bread crumbs
2 large eggs well beaten
1 T Dijon mustard
1 t Worcestershire sauce
1 T finely chopped fresh parsley
1/2 cup finely chopped scallions
1 t old Bay Seasoning
salt and pepper
4 T oil

In a large bowl, combine 1 1/2 cups bread crumbs with eggs, mustard, Worcestershire sauce, parsley scallions, and old bay. Season with salt and pepper, blend well and fold in the crab meat. Form into 12 patties and coat each portion with bread crumbs.

Heat 2 T of oil in a nonstick pan. Saute the patties 4 or 5 at a time, 2 mins a side, until golden brown. Drain on paper towels and serve immediately.

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