This recipe is a cross between Southern Living and Thomas Kellers crab cake recipe. I added the panko bread crumbs for a nice crunchy outer layer. Its really good. Add the cool cucumber sauce for another layer of flavor. You can make the patties earlier in the day and then pull them out later for a quick dinner!
Ingredients:
3 large eggs, lightly beaten
1/2 cup finely chopped onion
1 cup finely chopped sweet red or green pepper
3 TBSP white wine Worcestershire sauce
1 tsp dry mustard
3/4 tsp ground red pepper
1 lemon, halved
1 lb fresh lump crab meat, drained
1 1/2 cups Italian seasoned breadcrumbs, divided
1/4 cup butter or margarine
Olive oil
2 cups Panko bread crumbs
Cucumber cream sauce or Tarter Sauce
Mix the first 6 ingredients, stir in the juice of half of one lemon, crab meat, and 1 cup bread crumbs.
Shape into 8 (4 inch) patties. On a small plate coat the crab cakes with the panko bread crumbs. Heat 2 TBSP oil and 1 TBSP butter in large sauce pan over medium heat. Cook the crab cakes for about 4 minutes on each side. Transfer the crab cakes to a baking dish. Place in oven for an additional 4 minutes. Arrange on platter and serve with lemon wedges and cucumber cream sauce or tarter sauce.
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