Crab Cakes
Source of Recipe
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List of Ingredients
1/2 pound lump crab meat
3 tablespoons plain bread crumbs (such as Progresso)
2 tablespoons mayonnaise
2 tablespoons minced green onion (green part only)
2 tablespoons minced red bell pepper
1/2 beaten egg
1 teaspoon minced fresh parsley
1 teaspoon Old Bay seasoning
1/2 teaspoon yellow prepared mustard
1/4 cup panko (Japanese breadcrumbs)
vegetable oil
Remoulade Sauce
1/2 cup mayonnaise
2 teaspoons capers
2 teaspoons chopped dill pickle slices (hamburger pickles)
1 teaspoon lemon juice
1/2 teaspoon minced fresh parsley
1/2 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1/8 teaspoon salt
Recipe
1. Measure all the ingredients for the crab cakes -- except the panko and vegetable oil -- into a large bowl. Use a spatula to carefully fold the ingredients together.
2. Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture. Press down a bit on each crab cake so that the top is flat. Don't press too hard or the crab cakes will be hard to get out. Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
3. Make the remoulade sauce by combining all the ingredients in a small bowl. Cover and chill the sauce until you're ready to serve.
4. After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat. Fill a shallow bowl with the panko breadcrumbs.
5. Carefully turn the crab cakes out onto a plate. Gently roll each crab cake around in the panko breadcrumbs. Each crab cake should be wearing a light coating of panko.
6. Test the oil by dropping a pinch of panko into the pan. It should sizzle. Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
7. Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
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