🫙 From the Spice Rack
Crab Cakes"Oo La La"
1 pound backfin crabmeat -- or lump, picked -- over 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup half-and-half or milk 1 egg yolk 1 tablespoon Dijon-style mustard
maineasy
Ingredients8 items
Ingredients
- 1poundbackfin crabmeat -- or lump, picked
- 2tablespoonall-purpose flour
- 1/2cuphalf-and-half or milk
- 1egg yolk
- 1tablespoondijon-style mustard
- 1tablespoonprepared horseradish
- 1tablespooncapers -- chopped and drained
- 1/2teaspoonsalt
Directions
- 1
1 pound backfin crabmeat -- or lump, picked -- over 2 tablespoons butter 2 tablespoons all-purpose flour 1/2 cup half-and-half or milk 1 egg
- 2
Melt the butter in a saucepan
- 3
Whisk in the flour and cook several minutes, stirring all the while
- 4
Off the heat slowly whisk in the half-and-half
- 5
Return the pan to the heat and whisk constantly until thick
- 6
Remove from the heat
- 7
Whisk in the egg yolk, mustard, horseradish, capers, salt, black pepper, and cayenne pepper
- 8
Let the mixture cool for several minutes