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Chef Viverito’s Crab Cakes




Source of Recipe


KATU


List of Ingredients




# 1 pound crab meet
# 2 strips bacon, cooked crisp and crumbled
# 2 cups fresh white bread crumbs
# 1/4 cup finely diced celery
# 2 minced scallions
# 2 minced garlic cloves
# 2 teaspoons Dijon mustard
# 2 teaspoons dry mustard
# Salt to taste
# Cayenne pepper to taste
# Mayonnaise as needed
# Juice of half a lemon
# 2 cups Asian-style bread crumbs (Panko)
# 2 cups vegetable oil

Recipe



Combine all ingredients except the Asian-style bread crumbs and vegetable oil. Use just enough mayonnaise to hold the mixture together. Adjust seasoning.

Portion the crab cakes into 1/2-ounce balls, flatten slightly, and bread with bread crumbs. At this point, the cakes may be refrigerated or frozen for later use.

Heat the oil to 350 degrees. Pan fry the crab cakes in oil until golden.

Drain briefly on paper towels.

Serve immediately.