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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 sauté 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.