- 1
Ingredients
- 1 egg, beaten
- 1/4 cup cream
- 1/2 teaspoon fresh ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground white pepper
- 1 pound jumbo lump crab, picked clean of shells and leaving lumps as whole as possible
- Panko bread crumbs
- 1/4 cup chopped parsley
- Oil for cooking
Preparation
Step 1
Directions
1. Mix beaten egg with cream and spices in a small bowl.
2. Pour over picked crab and toss lightly.
3. Add panko and parsley. Toss lightly.
4. Cover and refrigerate for 1 hour or more (this allows the panko to swell)
5. Form into 6 3-ounce cakes.
6. Heat oil in a sauté pan over medium heat. Pan sear until golden, about 3-5 minutes. Flip and cook other side.
7. Serve with whatever you like, but Lee suggests a mixture of summer corn, okra, grape tomatoes, and yellow squash sautéed in chicken stock, and topped with sweet pepper relish.
Directions
1. Mix beaten egg with cream and spices in a small bowl.
2. Pour over picked crab and toss lightly.
3. Add panko and parsley. Toss lightly.
4. Cover and refrigerate for 1 hour or more (this allows the panko to swell)
5. Form into 6 3-ounce cakes.
6. Heat oil in a sauté pan over medium heat. Pan sear until golden, about 3-5 minutes. Flip and cook other side.
7. Serve with whatever you like, but Lee suggests a mixture of summer corn, okra, grape tomatoes, and yellow squash sautéed in chicken stock, and topped with sweet pepper relish.