Stonewall Beach Crab Cakes
Summer’s approaching! There are few things more delicious than an appetizer of crab cakes. Try them for your next small get together or your first time pulling out the grill and having friends over on the deck this spring and summer. Combine these delicious crab cakes with a great bottle of wine and you’ll have everyone happy, talking, and waiting for your entree. Or, slide them on top of some mixed greens with a few roasted vegetables and add a little dressing or lemon juice and they’re a meal in themselves.
2 egg whites 2/3 cup of mayonnaise (not fat free, the good stuff)
2 tablespoons Dijon mustard2 teaspoons Worcestershire sauce
2 teaspoons lemon juice
1/4 cup minced parsley
1/2 cup mixture of minced green onion and fresh chives
1 1/4 teaspoon cayenne pepper
3/4 teaspoon salt
2 pounds crab meat, chopped1 1/2 cup fresh bread crumbs
Now, get prepared:
Mix together the first nine ingredients on your list. Add the crab meat and make sure there are no shells in your crab meat and your bread crumbs. Nix carefully, careful not to break up the crab meat too much until just combined. Form mixture into 16 three-inch cakes and coat each with bread crumbs and then refrigerate them on a plate for an hour. To cook, put the cakes on an oiled cookie sheet and broil them about four inches from the heat for four minutes on each side until they’re golden. Service with lemon wedges.