Pretzel-Crusted Crab Cakes


 
J

Joan

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For tomorrow (March 9 - National Crabmeat Day) I will be having this:

Pretzel-Crusted Crab Cakes

1/2 cup mayonnaise
1 large egg
1 TB. Dijon mustard
1/4 tsp. Old Bay seasoning
1/4 tsp. sweet paprika
3 scallions, green parts only, thinly sliced
1 lb. lump crabmeat, picked over for shell
3/4 cup finely ground hard pretzels (from 1/2 lb. pretzels)
2 TB. unsalted butter
1 TB. vegetable oil

1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
2. Preheat the oven to 400 degrees. Form the crab mixture into eight 2 1/2" patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.

Source: Food & Wine - June 2010


What will you be having?
 
I'm thinking crab stuffed mushrooms. My future DIL makes them and boy are they good.
 
DH made me the crab cakes tonight. I forgot to ask him to take pictures. They looked delicious and tasted that way also. Thank you DH. :love:
 
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