Crab Cakes
Recipe Date:
November 7, 2016
Serving Size:
6
Cook Time:
01:45:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1 tbsp unsalted butter
- 1/3 cup minced celery
- 1/4 tbsp mayonnaise
- 2 green onions, minced
- 1 tbsp chopped chives
- 1 egg, beaten
- 1 tsp dry mustard
- 1 tsp "Old Bay" seasoning
- 2 tsps Worcestershire Sauce
- 2 tsps lemon juice
- 1 16-oz can lump crab meat
- 3/8 cup Panko bread crumbs, plus more for coating cakes
- salt and pepper to taste
- 2 tbsps peanut oil
- 1 tbsp unsalted butter
Directions
Heat 1 Tbsp butter in small pan and soften celery. Let cool to room temperature.
In medium bowl gently combine celery and next 10 ingredients. Chill for 1 hour.
Form crab mixture into 12 2-inch cakes and gently roll in additional bread crumbs.
Heat 2 Tbsp oil and 1 Tbsp butter at medium heat in fry pan. Cook cakes till dark golden brown, about 3 minutes on each side. Serve warm with a lemon aioli or red pepper remoulade.