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Crab Cakes

March 26, 2013

Crab meat is expensive so whenever I find it on sale this is a great dish to make.Crab cake

Difficulty: Medium
Prep Time: 20 min
Inactive Time: 30 min
Cook Time: 10 min
Total Time: 1 hour
Yield: 6 cakes
Taste: good

1 tablespoon plus 2 teaspoons extra-virgin olive oil
2 scallions, thinly sliced
1/2 cup finely chopped red bell pepper
1 cup panko (or breadcrumbs)
1 large egg, lightly beaten
2 tablespoons nonfat milk
1 teaspoon Worcestershire sauce
2 teaspoons dijon mustard
1 tablespoon fresh lemon juice, plus lemon wedges for serving
1/2 teaspoon Old Bay Seasoning (or equivalent Cajun spice mix)
Dash of hot sauce
1 pound lump crab or crab claw meat, picked over
Kosher salt and freshly ground pepper
Olive-oil cooking spray

1)   Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the scallions and bell pepper and cook until they begin to soften, about 2 minutes. Cool slightly.
2)   Mix 1/2 cup panko (breadcrumbs), the egg and milk in a small bowl.
3)   In a medium bowl, whisk the Worcestershire sauce, mustard, lemon juice, Old Bay seasoning and hot sauce; fold in the crabmeat, panko mixture, scallion bell pepper mixture, 1/4 teaspoon salt and a pinch of pepper. Shape into 8 patties and refrigerate 30 minutes.
4)   Coat the crab cakes with the remaining 1/2 cup panko. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3 to 4 minutes. Spray the tops, flip and cook 3 to 4 more minutes. Serve with lemon wedges.

Serving suggestion: Make it into a crab cake sandwich and serve on a roll with tarter sauce, lettuce, and tomato.

Source: Food network


From → Main Dish

One Comment

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  1. Crab Cake BLTs | Elements of Wood

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