need crab cake recipe
Here's mine. Made it up myself, but it's a big hit.
1 lb flaked crab
1 cup panko
1 finely diced jalapeno, (or serrano or cayenne)
2 finely chopped green onions, (green tops included)
2 tbsps of finely chopped roasted red pepper, (I buy Zergut Red Pepper Strips)
1/4 tsp dried oregano
S & P to taste
Mix all ingredients and form into four (4) large or six (6) medium cakes
Roll Cakes in additional panko or Italian bread crumbs.
Pan fry in clarified butter, (ghee) about three or four minutes per side.
Mine are baked, so I start by preheating the oven to 375F.
Whisk together 1 egg, 1/3 cup mayonnaise, 2 tsp. lemon juice, 2 tsp. worcestershire, 1/2 tsp. worcestershire sauce, a few shakes of Tabasco or other hot sauce.
Add 1 T. each of minced red or yellow pepper, minced scallion, and chopped parsley, and 1 tsp. finely grated lemon zest, and salt and pepper to taste. Fold in 3/4 c. bread crumbs (I use panko) and 1 lb. crabmeat, picked over.
Spread a layer of bread crumbs on a plate. Form crab mixture into firm (but not too tightly packed) patties. Press both sides of patties into crumbs and place onto lightly oiled baking sheet. Bake until browned, about 20 minutes.
You can also make thes in muffin tins, regular-sized or mini. Lightly oil each cup (or spray w/Pam). Sprinkle a layer of bread crumbs into ea. cup; fill w/crab mixture, tapping down lightly. Sprinkle more bread crumbs on top, and bake.
This recipe is from:
They are tasty!
Ingredients:2 tablespoons unsalted butter
3/4 cup diced onion
1/2 cup small diced red or green bell pepper
1/4 cup minced fresh flat-leaf parsley
1 teaspoon hot sauce
2 teaspoons Old Bay
1/2 teaspoon freshly ground
1 pound lump crab meat, drained and picked to remove shells
1/2 cup plain dry bread crumbs (or crushed saltine crackers or a mix
)1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 large eggs, lightly beaten
2 tablespoons unsalted butter
1/4 scant cup olive oil or vegetable oil
Preheat oven to 350. Place 1-2 tablespoons butter, onion, bell pepper, parsley, hot sauce, Worcestershire sauce, Old Bay seasoning, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 8-10 minutes. Cool to room temperature. In a large bowl, add the lump crab meat (careful not to break up lumps too much) and fold with bread crumbs (or saltines), mayonnaise, mustard, and egg. Add the cooked mixture and gently fold. Carefully shape into desired sized portions keeping integrity of the jumbo lump.
Heat the butter and olive oil in frying pan over medium heat in a large saute pan. Carefully add crab cakes and fry for 4 to 5 minutes on each side (for smaller cakes like the ones shown here 2-3 min each side),until browned. Drain on paper towels or brown bags. Place them on a pan in the oven for approx. 7-10 mins and then, turn off oven and keep them in the warm oven to keep hot until ready to serve. Serve with classic homemade cocktail or tarter sauce and wedge of lemon.