Crab Cakes The-Cat-Did-It Style |
|
 |
Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
This is a creation based on 2 of the crab cake recipes I found online. #50649 and #77897, thanks Laurita and Susan Dillard. They turned out great. Ingredients:
1 lb lump crabmeat |
1 1/2 cups panko breadcrumbs |
1 egg |
1 tablespoon chives, chopped fine |
3 tablespoons parsley, minced |
2 tablespoons cilantro, minced |
1 tablespoon stone ground mustard |
2 tablespoons mayonnaise |
1 tablespoon dried red pepper flakes |
2 tablespoons butter |
2 tablespoons fresh lemon juice |
2 tablespoons horseradish |
1 dash salt |
1 dash pepper |
3 dashes tabasco sauce |
1 pinch celery salt |
1 lemon |
Directions:
1. In a bowl mix well 3/4 cup Panko and all other ingredients except crab and butter.
2. Gently mix in crabmeat to keep from breaking up the chunks.
3. Shape into 8 or 10 patties and coat with remaining Panko.
4. Refrigerate till chilled, about 1 hour.
5. In a skillet heat butter and/or oil on medium heat.
6. When hot add the crab cakes.
7. Sear until coating is golden brown and crispy on each side.
8. Serve with Louis Sauce.
|
|