Prosciutto Crab Cakes With Red Pepper Mayonnaise
|Lump crabmeat||1 Pound, drained (Fresh Meat)|
|Shaved prosciutto||1⁄2 Cup (8 tbs), finely chopped|
|French breadcrumbs||1⁄2 Cup (8 tbs) (Homemade)|
|Egg||1 Large, lightly beaten|
|Grated onion||2 Tablespoon|
|White wine worcestershire sauce||2 Teaspoon|
|Butter/Margarine||2 Tablespoon, melted|
|Vegetable oil||2 Tablespoon|
|Red pepper mayonnaise||2 Tablespoon|
Combine crabmeat, prosciutto, and breadcrumbs in a bowl.
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.