Email to Kim Shook      

Recipe Categories: Kimberlyn's HOME PAGEAPPETIZERS ASIAN BEEFVEAL BEVERAGES BREAD BREADMACHINE BREAKFAST BURGERS CAKESandPIES CANDY CASSEROLES CHEESE CHEESECAKE CONGEALEDSALADS COOKIES CROCKPOT CSOCooking DESSERTS DIABETIC DIPSSPREADS EGGS ETHNIC FISHandSEAFOOD FixedUpConvenienceFoodss FrozenDesserts FRUIT GlutenFree GREEKMIDEASTJEWISH InstantPot JAMSandJELLIES LAMB MAINDISHSALADS MARINADES MEXICANSAMERCARIBBEAN Miscellaneous PASTA PASTRIES PIZZA PORK POULTRY PRESSURECOOKER QuickBreads Relishes RICE SALADandDRESSING SANDWICHES SAUCES Seasonings SIDEDISHES SNACKS SOUPSandSTEWS SousVide SWEETBREADSROLLS SweetSaucesandFrostings VEGETABLES

Jennifer's Criminal Crab Cakes




Source of Recipe


theperfectpantry.com


Recipe Introduction


Really good and really simple crab cakes. Nothing to interfere with the flavor of crab. All three of us loved these.



List of Ingredients




1/2 onion, diced
1 Tbsp butter
1 egg
1/4 cup mayonnaise (or Miracle Whip)
2 Tbsp Dijon mustard
2 shakes Worcestershire sauce
3 shakes Tabasco or other hot sauce, or more to taste
1 tsp Old Bay Seasoning
1/2 tsp fresh ground black pepper
1-1/4 cups panko or breadcrumbs
1 lb fresh lump crab meat, picked over to remove any bits of shell
Oil for frying


Recipe



Sauté the onion in the butter in a small pan until translucent. Remove to a large bowl and let cool slightly. Add the next 7 ingredients and beat well. Stir in the panko, add the crabmeat and gently toss to mix.

Place on a baking sheet lined with plastic wrap. Drape another piece of wrap over the crab cakes and place in fridge for 30 minutes.

Add oil to a large skillet - about 1/4-inch of oil - and heat over medium-low heat. Cook the crab cakes, without moving, about 5 minutes per side or until browned. Drain on paper towel. Serve hot with tartar sauce, cocktail sauce or (our favorite) remoulade.

Makes 8 large or 12 small crab cakes.