Crab Cakes -- Paula Deen

By á-24734

Ingredients

• 1 Lb. Lump Crab Meat
• 2 Eggs
• 1 Cup Panko Bread Crumbs (plus extra for coating)
• 1/2 Cup Heavy Cream
• 1 Tbs. Butter
• 1/2 Cup Onion, dried
• 1/4 Cup Red Pepper
• 1 tsp. Old Bay Seasoning
• 1 Tbs. Lemon Juice
• 2 Tbs. Canola Oil
• 1 Tbs. Vidalia Onion, finely chopped
• 1 Tbs. Green Onion, chopped
• 1 Tbs. Celery, finely chopped
• 2 tsp. Garlic Powder
• 2 tsp. Prepared Horseradish
• 1 Tbs. Dijon Mustard
• 1 Tbs. Parsley, chopped
• 1/4 tsp. Salt or to taste
• 1/4 tsp. Black Pepper
• 1 Tbs. Sour Cream
• 3 Tbs. Mayonnaise

Preparation

Step 1

Preheat fryer to 350 degrees and oven to 385 degrees. In a large bowl, leave 1/3 of the crab meat intact, slightly break up 1/3, and thoroughly break up 1/3. Saute over medium heat, butter, onion and red pepper until softened. Remove from heat and let cool. In another large bowl, add crab meat, eggs, 1 cup Panko, Old Bay seasoning, heavy cream and cooled onion mixture. Mix well. Place extra Panko breadcrumbs in a shallow baking dish. Form crab mixture into 2 oz. cakes and coat with extra Panko. Deep fry until golden brown and then put in a 385 degree oven for 10 minutes to brown completely. For Remoulade: combine lemon juice, canola oil, Vidalia onion, green onion, celery, garlic powder, horseradish, Dijon mustard, parsley, salt, pepper, sour cream and mayonnaise in blender and process. Drizzle over crab cakes.