Crab Cake Recipe
By Rander9576
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Ingredients
- Yields 4 servings (8 crabcakes)
- • 2 eggs
- • 1/4 cup mayonnaise
- • 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
- • 1 teaspoon Worcestershire
- • 1 teaspoon Old Bay seasoning
- • 1/4 teaspoon white pepper
- • 1 pinch of cayenne
- • 1/2 teaspoon salt
- • 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you)
- • 2 tablespoons finely ground cracker crumbs
- • Clarified butter as needed for frying (sauteing)
- • Bread crumbs (Japanese bread crumbs) as needed
Details
Servings 4
Preparation
Step 1
• Whisk the eggs in a mixing bowl to blend
• Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
• Mix in crab and cracker crumbs
• Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree
• Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
• Coat the crab cakes with Panko bread crumbs
• Fry in clarified butter until golden brown on both sides
• Serve with tartar sauce or cocktail sauce or your favorite sauce
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