Tuesday, May 20, 2008

Oyster Cakes

1 dozen Mississippi oysters, chopped
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
1 teaspoon Seafood seasoning
1 teaspoon parsley flakes
1/4 teaspoon dry mustard
1 tablespoon mayonnaise
1 teaspoon prepared mustard
1/4 cup cracker or bread crumbs
2 tablespoon olive oil

Place oysters into a large mixing bowl. In a separate mixing bowl, beat eggs, Worcestershire sauce, lemon juice, seafood seasoning, dehydrated parsley flakes, dry mustard, mayonnaise and prepared mustard. To make a dressing add cracker crumbs to the mixture. Fold dressing into oysters. Shape into slightly flattened patties and chill. You can either sauté the cakes in 2 tablespoons of extra virgin olive oil on both sides until they are golden brown, or you can broil until golden brown on each side. Yield: the number of crab cakes depend on their size.

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