Crab Cakes with Imperial Sauce | La Cucina Grandinetti
Adapted from Cook's Illustrated, June 2007 Ingredients For the crab cakes: - 1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells - 4
Ingredients
- 1 pound fresh crabmeat (jumbo lump), picked over to remove cartilage or shells
- 4 scallions, green parts only, minced (about 1/2 cup)
- 4 teaspoons minced fresh herbs, such as cilantro, dill, basil, or parsley leaves
- 1 teaspoon Old Bay seasoning
- 2-4 tablespoons plain dried bread crumbs
- 1/4 cup reduced-fat mayonnaise
- 2 tablespoons Dijon mustard
- Salt and pepper
- 1 egg white
- 1/4 cup unbleached all-purpose flour
- 2 tablespoons vegetable oil
