Make Crab Cakes
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: Appetiser, Entree, Main
 
Ingredients
  • 1 lb. of fresh crab meat (preferably Dungeness, but all crab meat will work)
  • 1 cup of mayonnaise
  • 2 eggs, beaten
  • ½ teaspoon of Old Bay seasoning
  • ½ teaspoon of dry mustard
  • 1 Tablespoon of Fresh lemon juice
  • 1 Tablespoon of Fresh lime juice
  • ¼ red bell pepper chopped fine
  • 10 saltine crackers crushed
  • 1 cup of panko crumbs
  • ¼ cup of oil
  • 2 Tablespoons of butter
Method to the Rad-ness
  1. In a medium sized mixing bowl, mix the mayonnaise and egg until thoroughly blended. Add the Old bay seasoning, mustard, lemon juice, lime juice and red pepper. Stir well.
  2. Add the saltines and stir until moistened.
  3. Gently ford in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 20 minutes.
  4. On a plate or pie pan, add the panko crumbs. Divide the mixture into 8 equal parts and form into crab cakes. Dip the cakes into the crumbs and place them on a baking sheet. Refrigerate again for 30 minutes.
  5. In a large heavy frying pan, heat the oil and butter over medium-high heat. Don’t add the crab cakes until the butter has finished bubbling. Cook the crab cakes on both sides until golden brown (usually about 4 minutes per side).
  6. Drain them on paper bags for an extra crispy outer crust or paper towel to remove excess oil from the frying process.
Recipe by How To Crab at http://how-to-crab.com/make-crab-cakes/