Crab Cakes
Source of Recipe
(Sue/cookingrvc)
Recipe Introduction
The crab cakes can be made ahead and re-heated right before serving. The sweet taste of crap takes center stage with these. Recipe is easily halved. Crab Cakes Makes 80-100 quarter-sized crab cakes.
2 lbs. Backfin crab meat
2 C. Fresh breadcrumbs
4 large eggs
1 C. Heavy cream
1 T. Dijon mustard
4 t. lemon juice
4 t. Tarragon � dried
4 t. onion � grated
salt/pepper
1 C. Panko plus 3 cups for coating
6 T. Unsalted butter
In bowl, combine crab meat, breadcrumbs, and 1 C. panko. In small bowl, whish eggs well and add cream, whisking. Add cream mixture, mustard, lemon juice, tarragon, onion, and salt/pepper to crab mixture and combine well. In a large skillet, heat 1 T. of butter over moderate heat until foam subsides. Take mounded tablespoon full of crab mixture in hand, and pat panko onto the crab cake to coat (don�t try to dip it in the panko as the cake will fall apart). Drop cake into pan and saut� for 2 � 3 minutes � until deep golden. Carefully turn over and cook 2 � 3 minutes more. The cakes may be cooked a few hours ahead. Place on a cookie sheet and cover. When ready to serve, reheat in 350� oven for 10 � 15 minutes.
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