© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Gourmet, August 2007
Food lovers on America's coasts have long known that crab cakes make wonderful sandwiches. Here, tender lumps of sweet crab are seasoned (in the manner of traditional Louisiana deviled crabs) and lightly bound with egg and bread crumbs, then panfried until the cakes have a golden crust. A thin layer of tangy tartar sauce and crisp lettuce is all the accompaniment they need.
1 pound lump crabmeat, picked over
¼ cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
¾ teaspoon dry mustard
½ teaspoon cayenne
1 ¾ cups fine dry bread crumbs, divided
¾ cup vegetable oil
4 kaiser rolls or hamburger buns, split and toasted
tartar sauce; iceberg lettuce
Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, ¼ teaspoon salt, and ¾ cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 ½ inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
Assemble burgers with buns and accompaniments.
Patties can be formed, without bread-crumb coating, 12 hours ahead and chilled, covered. Dredge in bread crumbs just before frying.