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Crab Cake Recipe
This recipe serves as a great starter for dinner although for me, a crab cake on its own over some spring greens tossed in a vinaigrette is dinner.
A few notes, when picking the crab meat for shells, just barely squeeze it, if there's a shell gently take it out. Try not to separate the lumps too much, otherwise you will end up with what looks like claw meat...and we wouldn't want that! These are great served warm or at room temperature, topping them with simple Hollandaise sauce finishes them off delightfully. In the event you have leftovers save them for the next morning, warm in the oven, top with a poached egg and Hollandaise for a spin on Eggs Benedict which is almost too sinful to eat! |
| Great for: Quick and Easy |
| Courses: Main Dish |
| Main Ingredients: Fish & Seafood, Vegetables |
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
INSTRUCTIONS
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 (griddle med-high). unmold crab cake directly into skillet and cook over medium heat for about 3 minutes on each side.
4. Serve warm or at room temperature.
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