Prosciutto Crab Cakes With Red Pepper Mayonnaise Recipe
Ingredients
| Crabmeat | 1 pound, drained | |
| Prosciutto | 1/2 Cup (16 tbs), finely chopped | |
| Breadcrumbs | 1/2 Cup (16 tbs) | |
| 1 large egg, lightly beaten | ||
| Onion | 2 Tablespoon, grated | |
| 2 teaspoons white wine Worcestershire sauce | ||
| Salt | 1/2 Teaspoon | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Vegetable oil | 2 Tablespoon | |
| Red Pepper Mayonnaise | ||
Directions
Combine crabmeat, prosciutto, and breadcrumbs in a bowl.
Toss gently.
Stir together egg and next 3 ingredients in a small bowl.
Gently fold egg mixture into crabmeat.
Cover and chill at least 1/2 hour.
Shape mixture into 12 patties, using a scant 1/4 cupful for each.
Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.
Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned.
Remove from skillet; set aside, and keep warm.
Repeat procedure with remaining patties, butter, and oil.
Serve warm with Red Pepper Mayonnaise.
Garnish, if desired.
Toss gently.
Stir together egg and next 3 ingredients in a small bowl.
Gently fold egg mixture into crabmeat.
Cover and chill at least 1/2 hour.
Shape mixture into 12 patties, using a scant 1/4 cupful for each.
Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.
Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned.
Remove from skillet; set aside, and keep warm.
Repeat procedure with remaining patties, butter, and oil.
Serve warm with Red Pepper Mayonnaise.
Garnish, if desired.
Chef
