Photo: c. foodblogchef 2019
*Copy and paste recipe to print
CRAB CAKES
Yield: 12-16 appetizer size crab cakes
Ingredients:
1/4 cup mayonnaise
1/4 cup minced green onions
2 large egg yolks
2 tablespoons fresh lemon juice
4 teaspoons minced fresh dill or fennel fronds (or 1 tsp. dried dill)
4 teaspoons minced fresh tarragon (1 tsp dried)
4 teaspoons minced fresh cilantro (or 1 tsp. Old Bay seasoning)
1 tablespoon Dijon mustard
1 tablespoon finely grated lemon peel
dash of Worcestershire Sauce
a few drops of hot-sauce (optional)
1/4 teaspoon ground black pepper
1 pound blue crab meat or Dungeness crab meat (if you can’t get fresh, use canned crab)
2 cups panko (Japanese breadcrumbs), divided
2 tablespoons (or more) butter
2 tablespoons (or more) grapeseed oil
Preparation:
1. Line baking sheet with waxed paper.
2. Whisk first 10 ingredients in large bowl.
3. Mix in crabmeat and 1 cup panko, breaking up crabmeat slightly. Let stand 10 minutes.
4. Place remaining panko on rimmed baking sheet, spreading slightly.
5. Form crab mixture into sixteen 2-inch-diameter patties, using about scant 1/4 cup for each. 6. Press both sides of patties into panko. (*Note: to avoid breaking apart the patties when turning, use a spatula to gently turn over each patty.)
7. Transfer patties to waxed-paper-lined baking sheet.
8. Cover and chill at least 1 hour and up to 1 day. (This allows the flavors to integrate and makes the patties easier to work with when you fry them.)
9. Melt 1 tablespoon butter with 1 tablespoon oil in each of 2 heavy large skillets over medium-high heat.
10. Add crab cakes to skillets and cook until golden on both sides, adding more butter and oil as needed, about 5 minutes total.
Serve with Remoulade Sauce. (recipe)