Crab Cakes

It is critical when making crab cakes that they be moist–mustn’t go overboard with the cracker or bread crumbs. The flavoring should be mild so that you taste that wonderful crab. A nice tartar sauce will go nicely with them. It’s great to use fresh crab meat, but if not, a quality canned crabmeat will work just as well. Be sure to pick through the crabmeat to remove any bits of shell and/or cartilage.

Melted unsalted butter in a pan and added finely chopped red & green bell peppers, scallions, onions, and celery

Added whipping cream, dry mustard, white pepper, pinch of cayenne red pepper, 1 tsp Worcestershire sauce, 1 Tbsp fresh lemon juice

Add Panko bread crumbs. I like these because of their nice flavor  and they’re very lite. If I didn’t use Panko, then I would simply make my own by blending a few slices of bread in my mini chopper

Adding a little more fresh parsley

add the egg, and mix together

Finally, added the crabmeat…what a wonderful aroma

Mix it all together

Form the crab mixture into balls, doing so very gently. Don’t want to compress them…we want them lite and airy. Roll in the Panko breadcrumbs to coat

Heat a little olive oil in m cast iron pan to brown on all sides

Looks like they’re all browned and ready for the oven

Bake at 350 for about 20 minutes

This were so lite and moist, that I couldn’t wait for the tartar sauce…didn’t need it

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1 Comment (+add yours?)

  1. Justice Stewart
    Feb 17, 2012 @ 22:19:54

    I love this, I will try it soon:))

    Reply

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