Crab Cakes with Fresh Basil and Thyme From The Mariner's Menu Cookbook and North Carolina Sea Grant
Ingredients
- 1 pound backfin crabmeat
- 3 tablespoons butter
- ¼ cup onion, chopped
- ¼ cup celery, chopped
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh thyme, chopped
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon Tabasco sauce
- ½ cup mayonnaise
- 1 egg, beaten
- 1 cup French bread crumbs
- 1 cup dry French bread crumbs for coating
- Oil for frying
Directions
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Remove any shell or cartilage from crabmeat. Place meat in a medium bowl.
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Melt butter in a medium saucepan. Sauté onion and celery until tender. Remove from heat. Stir in basil, thyme, cayenne, salt and Tabasco.
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Blend in mayonnaise, egg and bread crumbs. Gently blend into crabmeat, being careful not to break the meat apart.
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Shape into 6 or 8 patties. Dredge lightly in the remaining 1 cup crumbs.
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Fry crab cakes in 3 tablespoons of oil at 350 degrees for about 4 minutes or until golden brown per side. Drain on paper towels.
The golden crust on these cakes covers a succulent filling of backfin crabmeat gently blended with traditional ingredients. A classic choice.
Load up on Omega-3s
Find more great seafood recipes from NC Sea Grant at marinersmenu.org.
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