Crab Cakes
February 1st 2015
Crab Cakes
Ingredients:
2 pounds of lump crabmeat
1 1/2 cups of panko bread crumbs
2 eggs, beaten
3 TBSP mayo
1 1/2 tsp Old Bay seasoning
2 tsp Worcestershire
2 tsp Dijon mustard
1/2 of a lemon, squeezed
Lemon zest
1 TBSP fresh chopped parsley
Olive oil for pan frying
Directions:
1. Combine all the ingredients except for the crab meat. Mix until all evenly combined.
2. Add 1 pound of lump crabmeat and gently mix with your hands.
3. Add the second pound of meat and mix even less, just enough until you see it sticking together a bit.
4. Form patties with your hands and lay on a greased cookie sheet. You don't want to press and form them really tight, just a loose cake shape. If you form them too tight, the texture will be off.
5. This should make you about 8 crab cakes. Cover and refrigerate for at least an hour or up to 4 hours.
6. When I took them out of the fridge I just gave them a dusting of breadcrumbs and a sprinkle of Old Bay on the top.
7. Heat a large pan with about 3 TBSP olive oil to medium high heat. Fry the cakes about 4 minutes on each side or until crispy golden brown. Be careful when you flip not to break it apart.
Serve with your favorite sauce or just a touch of tabasco.
This was a great SuperBowl treat!
Here is another way you can serve it - over lettuce and with some mango salsa in the middle. I also had some habanero aioli that acted as our remoulade today.
Enjoy
Julianne
Crab Cakes
Ingredients:
2 pounds of lump crabmeat
1 1/2 cups of panko bread crumbs
2 eggs, beaten
3 TBSP mayo
1 1/2 tsp Old Bay seasoning
2 tsp Worcestershire
2 tsp Dijon mustard
1/2 of a lemon, squeezed
Lemon zest
1 TBSP fresh chopped parsley
Olive oil for pan frying
Directions:
1. Combine all the ingredients except for the crab meat. Mix until all evenly combined.
2. Add 1 pound of lump crabmeat and gently mix with your hands.
3. Add the second pound of meat and mix even less, just enough until you see it sticking together a bit.
4. Form patties with your hands and lay on a greased cookie sheet. You don't want to press and form them really tight, just a loose cake shape. If you form them too tight, the texture will be off.
5. This should make you about 8 crab cakes. Cover and refrigerate for at least an hour or up to 4 hours.
6. When I took them out of the fridge I just gave them a dusting of breadcrumbs and a sprinkle of Old Bay on the top.
7. Heat a large pan with about 3 TBSP olive oil to medium high heat. Fry the cakes about 4 minutes on each side or until crispy golden brown. Be careful when you flip not to break it apart.
Serve with your favorite sauce or just a touch of tabasco.
This was a great SuperBowl treat!
Here is another way you can serve it - over lettuce and with some mango salsa in the middle. I also had some habanero aioli that acted as our remoulade today.
Enjoy
Julianne
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