Crab Cakes Recipe
Crab Cakes Recipe
Some people get music stuck in their head. I get food stuck in my head and I have to eat it over and over and over again. Unfortunately I don’t have any head floss with which to remove it.
I must satisfy my hankering like any proper pregnant women would (not that I’m pregnant) it just seemed like a reasonable comparison.
This crab cake is a winner of substantial proportions. Comparable only to having a superman helping you along in the kitchen when you send out a distress call -without flying around the earth to turn back time and shying away from kryptonite.
Ingredients:
- 1 lb. Dungeness crab meat or Jumbo lumb blue crab meat
- 1 teaspoon butter, softened
- 3 tablespoons shallots, chopped fine
- 1 egg, beaten
- 1 lemon zest
- 1/4 cup mayonnaise
- 1 1/2 tablespoons Italian parsley
- A splash of Tabasco sauce to taste
- Salt and freshly ground pepper to taste
- ½ cup of panko crumbs
- Oil for frying
Method to the Rad-ness:
In a small pan over low heat, melt the butter and add the shallots. Cook the shallots until they are softened –about 4-5 minutes. Remove from heat.
In a small bowl add the egg, lemon zest, Italian parsley, Tabasco sauce, salt, pepper and ¼ cup of panko crumbs. Stir in the shallots. Gently fold in the crab meat, being careful not to break the meat apart.
On a plate add the remaining panko crumbs and sprinkle with salt.
Forms the crab mixtures into 8 equally sized crab cakes and place them on a baking tray. Refrigerate for an hour.
In a medium sized frying pan add oil to about ¼ inch. Heat over medium-high. Add 4 cakes at a time and cook for 4 minutes on both sides or until golden brown. Drain on paper bags for a crispier texture or paper towels for a less crispy coating.
- 1 lb. Dungeness crab meat
- 1 teaspoon butter, softened
- 3 tablespoons shallots, chopped fine
- 1 egg, beaten
- 1 lemon zest
- ¼ cup mayonnaise
- 1½ tablespoons Italian parsley
- A splash of Tabasco sauce to taste
- Salt and freshly ground pepper to taste
- ½ cup of panko crumbs
- Oil for frying
- In a small pan over low heat, melt the butter and add the shallots. Cook the shallots until they are softened –about 4-5 minutes. Remove from heat.
- In a small bowl add the egg, lemon zest, Italian parsley, Tabasco sauce, salt, pepper and ¼ cup of panko crumbs. Stir in the shallots. Gently fold in the crab meat, being careful not to break the meat apart.
- On a plate add the remaining panko crumbs and sprinkle with salt.
- Forms the crab mixtures into 8 equally sized crab cakes and place them on a baking tray. Refrigerate for an hour.
- In a medium sized frying pan add oil to about ¼ inch. Heat over medium-high. Add 4 cakes at a time and cook for 4 minutes on both sides or until golden brown. Drain on paper bags for a crispier texture or paper towels for a less crispy coating.
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