You may also like
Categories:
lump crabmeat breadcrumbs mayonnaise green onions red bell peppers egg parsley yellow mustard breadcrumbs vegetable oil
Viewed: 42 - Published at: 4 years agoIngredients
- 1/2 lb lump crabmeat
- 3 tablespoons plain breadcrumbs (such as Progresso)
- 2 tablespoons mayonnaise
- 2 tablespoons minced green onions (green part only)
- 2 tablespoons minced red bell peppers
- 1/2 beaten egg
- 1 teaspoon minced fresh parsley
- 1 teaspoon Old Bay Seasoning
- 1/2 teaspoon prepared yellow mustard
- 1/4 cup panko breadcrumbs (Japanese breadcrumbs)
- vegetable oil
Method
- Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
- Use a spatula to carefully fold the ingredients together.
- Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
- The best crab cakes have nice big chunks of crab in'em.
- Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
- Press down a bit on each crab cake so that the top is flat.
- Don't press too hard or the crab cakes will be hard to get out.
- Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
- This step will help the cakes stay together when they're browned in the oil.
- After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
- Fill a shallow bowl with the panko breadcrumbs.
- Carefully turn the crab cakes out onto a plate.
- Gently roll each crab cake around in the panko breadcrumbs.
- Each crab cake should be wearing a light coating of panko.
- Test the oil by dropping a pinch of panko into the pan.
- It should sizzle.
- Saute the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
- Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
- Makes 6 small crab cakes.
- Serve with remoulade sauce.
