Hidden Valley Crab Cakes #RSC |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry I developed a recipe for Maryland-style crab cakes that included home-made mayonnaise, crushed saltines, parsley and other fresh ingredients that I've tweaked to include the required ingredients for this recipe. It really is so good that I will keep the changes. Main tip for preparation: Avoid overworking the crab meat. Ingredients:
1 lb jumbo lump blue crab meat or 1 lb lump crabmeat |
1/2 cup panko breadcrumbs |
1 large egg, beaten |
1 1/2 teaspoons hidden valley original ranch seasoning mix |
2 tablespoons greek yogurt |
1/2 teaspoon finely chopped chives |
1/2 teaspoon mustard |
1/4 teaspoon worcestershire sauce |
1 teaspoon old bay seasoning |
1/4 teaspoon lemon zest |
salt |
Directions:
1. 1.Carefully check the crab meat for any cartilage. Put meat in a bowl and set it aside.
2. Combine remaining ingredients and pour over crab meat and gently fold in the crab. Only mix enough to combine ingredients and avoid breaking up the crab meat into shreds. Shape into 6 crab cakes, and refrigerate for at least 1 hour.
3. Broil until golden brown (5 minutes each side) or deep fry at 350°F for about 2-3 minutes.
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