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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe. Ingredients:
1 lb crabmeat (lump crab, dungeness) |
1 cup panko breadcrumbs |
2 tablespoons chives |
1 teaspoon worcestershire sauce |
1/2 teaspoon grey poupon mustard |
1 egg |
1/2 cup mayonnaise |
1/2 cup mayonnaise |
1 teaspoon fresh rosemary, chopped |
1 teaspoon garlic, chopped |
1 lemon, juice of |
Directions:
1. Mix wet ingredients together and add breadcrumbs.
2. Fold in crabmeat, being careful not to break up the larger pieces of crab.
3. Form into 2-ounce rounds.
4. Coat the outside of cakes with panko breadcrumbs.
5. Heat skillet and add olive oil to coat bottom of pan.
6. Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
7. Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
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