DAHLIA LOUNGE CRAB CAKES
Steps:
- 1. Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserve the remaining 1/4 cup for the crabcake mixture). Set aside. 2. In a food processor, combine the egg yolk, lemon juice, Worcestershire, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate. 3. Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with the remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumb-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of bread crumbs until you sauté them. 4. Preheat the oven to 425°F. Using a nonstick sauté pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned. When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes.
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Stacy Raphael
[email protected]These crab cakes were a disaster. I'm never making them again.
Abdul Razzaque
[email protected]I'm not sure what I did wrong, but these crab cakes didn't turn out well at all.
GEORGE MRIHE
[email protected]These crab cakes were good, but not great. I think I'll try a different recipe next time.
Carlos Maldonado
[email protected]Overall, I thought these crab cakes were just okay. I've had better.
Zurej Ahmad
[email protected]The crab cakes fell apart when I tried to cook them. I think I needed to use more bread crumbs.
Michel Tatis
[email protected]I found that the crab cakes were a bit dry. I think I needed to add more mayonnaise.
Branson Mikhael
[email protected]These crab cakes were a bit too salty for my taste.
cherry bomb
[email protected]I made these crab cakes for my family and they raved about them. I'll definitely be making them again.
Elijah Keitany
[email protected]These crab cakes are a staple in my house. They're always a crowd-pleaser.
pro Lp
[email protected]I love this recipe! The crab cakes are always so moist and flavorful.
Rebaone Ree
[email protected]+1 for this recipe!
MUNAWAR HUSSAIN
[email protected]I've never made crab cakes before, but these were so easy to follow and they turned out perfect. Thanks for the recipe!
Taleeq Yaseen
[email protected]These crab cakes were easy to make and turned out great. I would definitely recommend them.
Md Ibrahim Ghazi
[email protected]I made these crab cakes for a party and they were a huge success. Everyone loved them!
Saeeda Anwar
[email protected]These crab cakes were amazing! I used fresh crab meat and they were so flavorful. I will definitely be making these again.
Haidar Raath
[email protected]I've tried many crab cake recipes, but this one is by far the best. The crab cakes were moist and flavorful, and the bread crumbs added a nice crispy texture.
Shivnauth Harrilal
[email protected]These crab cakes were a hit! They were easy to make and had a delicious flavor. I served them with a lemon-herb sauce and they were perfect.