This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Water Street Restaurant Crab Cakes
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- #129213
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
6 ounces whitefish, such as catfish or tilapia
2 eggs, beaten
5 tablespoons minced parsley
2 cups chopped green onions
1 Serrano chile, seeded and minced
1/2 teaspoon kosher salt
1/2 teaspoon thyme
1/2 teaspoon cayenne pepper
1/4 cup sour cream
3 3/4 teaspoons Dijon mustard
1 pound crab claw meat
3/4 cup coarsely crushed saltine crackers, more if needed
1 1/2 cup vegetable oil
directions
Steam or poach fish until it becomes flaky, about 7 or 8 minutes. Remove from heat, drain well and cool.
In a bowl, combine cooled fish with eggs, parsley, green onions and chile. Add salt, thyme, cayenne, sour cream, mustard and crab meat and mix well.
Shape small handfuls of mixture into 1/2-inch-thick cakes about 3 inches in diameter and carefully dust with cracker crumbs. Deep-fry cakes in oil heated to 350 degrees F until golden brown.
added by
hazelnut33
nutrition data
Nutritional data has not been calculated yet.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
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