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Categories:
fresh breadcrumbs shallots green onions unsalted butter lemon rind lemon juice tarragon kosher salt freshly ground black pepper ground red pepper lump crabmeat egg egg white olive oil
Viewed: 88 - Published at: 4 years agoIngredients
- 1 1/4 cups fresh breadcrumbs, toasted
- 1/4 cup minced shallots
- 1/4 cup chopped green onions
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons grated lemon rind
- 2 tablespoons fresh lemon juice
- 1 teaspoon chopped fresh tarragon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground red pepper
- 1 pound lump crabmeat, shell pieces removed
- 1 large egg, lightly beaten
- 1 large egg white, lightly beaten
- 1 teaspoon olive oil
Method
- Combine all ingredients except olive oil in a bowl. Toss gently. Divide crab mixture into 6 equal portions (about 2/3 cup each), shaping each into a 1/2-inch-thick patty
- Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add 3 crab cakes to pan; cook 4 minutes on each side or until lightly browned and heated through. Remove crab cakes from pan; keep warm. Repeat procedure with remaining 3 crab cakes.
