***Recently, Brad and I were able to visit the Biltmore Estate in Asheville, NC. That was the second time that I've visited the estate, but it was the first time Brad has ever been. It was just as beautiful as I remember it...one word - Incredible! I can't even imagine living in a house that size. It has everything from a bowling alley to a swimming pool...wow! Is it any surprise that my favorite part of the whole tour was the kitchen???
Anyway, we were browsing through the gift shop and I spotted this cookbook. I was so excited. It's really got some wonderful recipes, and I'll certainly post them here as I work my way through the cookbook. These crab cakes were a great place to start...enjoy!***
Ingredients:
2 pounds crab meat
2 pounds crab meat
2 eggs
1/4 cup Japanese-style bread crumbs
2 tbsp. minced chives
Juice of 1/2 lemon
1/3 C mayonnaise
1 1/2 tbsp. Dijon mustard
1 1/2 tbsp. whole grain mustard
1 tbsp. Old Bay seasoning
Salt and pepper to taste
2 tbsp. mild olive oil or butter
Directions:
Preheat oven to 325 degrees. Pick through the crab meat to remove any bits of shell. Combine with eggs, bread crumbs, and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt, and pepper; mix well with a wood spoon or gloved hands. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crumbs.
Preheat oven to 325 degrees. Pick through the crab meat to remove any bits of shell. Combine with eggs, bread crumbs, and chives in a medium bowl. Add the lemon juice, mayonnaise, Dijon mustard, whole grain mustard, Old Bay seasoning, salt, and pepper; mix well with a wood spoon or gloved hands. Shape tightly into balls and flatten gently to form cakes, placing on a baking parchment-lined pan sprinkled with additional bread crumbs.
Heat a medium skillet over medium heat and add the olive oil. Add the crab cakes in batches of 4 or 5 and cook until golden brown on the bottom. Turn the cakes and cook for one minute longer. Remove to a baking pan lined with parchment. Bake for 15 minutes or until cooked through.
Makes 6-8 crab cakes.
Source: Biltmore - Our Table to Yours Cookbook - The Biltmore Estate; Asheville, NC
