Crab cakes - best yet and so easy!
My sister showed me this recipe a long time ago and I had never tried it. A little bit intimidated, I just never had the urge to make crab cakes at home. Well now that I know it's so easy and so much better than any restaurant version, I'm definitely sticking to making these babies at home. It's a perfect mix of crab (i.e. LOTS OF IT) and bread and spices. A note from the chef, when buying the crab only fresh blue crab and then only jumbo lump. Enjoy.
Crab cakes - best yet and so easy!
Gourmet Girl
Ingredients
- 1 lb. fresh jumbo lump crab meat, picked for shells
3/4 cup Hellmans or Duke's mayonnaise
1/4 cup diced red and yellow bell pepper
1/4 cup roughly chopped parsley
1 cup Panko bread Crumbs (Japanese style bread crumbs)
1 teaspoon worcesterchire sauce
1 teaspoon Tony's Creole seasoning
Directions
1. In a medium bowl, combine crabmeat, bell pepper, parsley, mayonnaise, worcestershire sauce and Creole seasoning tossing gently.
2. Add bread crumbs and gently toss until just combined. Mold Crab cakes in large ramekin and set aside.
3. Spray cooking spray (Pam) on griddle or nonstick skillet. unmold crab cake directly into skillet and cook over medium heat for about 3 minutes on each side. Serve warm or at room temperature.
Enjoy!
Information
- Category
- Main Dishes, Shellfish
- Cuisine
- Cajun/Creole
