Crabcakes with Hot Salsa
Ronnie's Notes
Crabcakes are versatile: Use them as a first course or main course, or stuff them inside crusty French bread slathered with Hot Salsa (recipe below) or mayonnaise, or make them smaller to serve as hors d’oeuvre. They’re terrific with french fries.
Tips: Kitchen Clue Remember that when you reheat fried foods, you must put them in a preheated oven at 400°F in a single layer on a cookie sheet. Put the food on a rack if possible for even better results.
Difficulty: Intermediate
Instructions
Combine the crabmeat, egg, mustard, salt, cayenne pepper, Cajun blackening spice, and parsley in a medium-size bowl.
Mix in the milk.
Add the cracker crumbs and blend ingredients thoroughly.
Shape the mixture into 8 patties about [1/2]" thick.
Heat the vegetable oil in a skillet.
Fry the crabcakes a few at a time over moderate heat per side, or until both sides are browned and crispy.
Add more oil to the pan if necessary to prevent sticking.
Drain crabcakes on paper towels.
Serve plain or on plates cloaked with Hot Salsa.
Hot Salsa: ¼ cup prepared white horseradish ¼ cup lemon juice ¼ cup minced red bell pepper 2 scallions, minced ½ stalk celery, minced 2 cloves garlic, minced 2 TB.
minced parsley [1/2] tsp.
salt, or salt to taste black pepper to taste ½ cup olive oil hot pepper sauce Combine horseradish, lemon juice, red pepper, scallions, celery, garlic, parsley, salt, and pepper in a bowl.
Gradually whisk in the olive oil.
Season to taste with hot pepper sauce.