Wednesday, August 31, 2011

Crab Cakes

I love crab cakes but always tend to skip over it, as I scan the appetizer menu at any restaurant because they can run a bit pricey for a single serving & most times  …. its all bread and no crab.

They are so easy to prepare and make a great impression at any table, served up as perfect little appetizers or even a main course for a light supper.

1 pound crabmeat, picked free of shells
1 egg
2 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1/2 lemon, juiced
2 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/2 teaspoon of celery salt
2 teaspoon old bay seasoning
1/4 teaspoon garlic powder
1/2 cup breadcrumbs  

Panko bread crumbs for dusting
1/2 cup peanut oil for frying

  1. In a large bowl, combine the egg, mayonnaise, Worcestershire sauce, garlic powder, celery salt and Old Bay.
  2. Whisk until smooth, and then add in green onions, bell peppers and lemon juice, Add the crabmeat to the mixture and lightly fold the meat into the liquid until its all coated then fold breadcrumbs into the mixture.
  3. Prepare a tray large enough to hold all your crab cakes, sprinkle tray with dried panco breadcrumbs. The panko will help make the crab cakes crispy later, when they are fried.
  4. You can form your crab cakes by hand, or you can use a biscuit cutter to give them a more uniformed look.
  5. When done forming your patties, sprinkle the top with panko breadcrumbs and place them in the refrigerator for about 30 minutes to chill thoroughly.
Note: Refrigerating the crab cakes before cooking them is important. It allows the egg-and-crumb binder to "set" so the crab cakes don't fall apart when they are cooking. Don't omit this step!

  1. Heat oil in a large skillet over medium heat and carefully transfer cakes to hot skillet. 
  2. Fry over medium heat 3-4 minutes, until browned then turn over and brown the other side as well
Serve warm with your favorite dipping sauce

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