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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.