Maryland Blue crabmeat combined with breadcrumbs, eggs, green onions,
fresh parsley, and mayonnaise. Crab cake mixture seasoned with lemon
juice, green pepper sauce, salt and pepper. Crab cakes served hot with
wedges of lemon.
Ingredients:
16 ounces Maryland Blue Crabmeat, flaked
1 cup Japanese Panko Breadcrumbs, divided
2 Large Eggs, lightly beaten
¼ cup chopped Green Onions
¼ cup minced Fresh Parsley
¼ cup Real Mayonnaise
1 teaspoon mild Green Pepper Sauce
2 tablespoons Fresh Lemon Juice
¼ teaspoon Coarse Salt
Fresh Ground Black Pepper
¼ cup Vegetable Oil
2 tablespoons Butter
Lemon wedges
Preparation:
In medium bowl fold blue crabmeat with ¼ cup panko breadcrumbs,
eggs, parsley, green onions, real mayonnaise, green pepper sauce, lemon
juice, coarse salt, and fresh ground black pepper.
Shape crab cake mixture into 12 equal size crab cakes.
Add ¾ cup panko breadcrumbs to shallow bowl. Roll crab cakes in breadcrumbs to coat.
Plate crab cakes on a plate, cover with plastic wrap and refrigerate 1 hour.
Preheat vegetable oil and butter in large saute pan over medium heat until hot.
Cook crab cakes 4 at a time until golden brown, 3-4 minutes. Turn and cook 3-4 minutes on other side.
Serve hot with lemon wedges and your favorite crab cake sauce.
Notes:
Preparation Time:
15 Min
Difficulty:
very easy
Portion:
12 servings
Other Portion:
Country/Region:
Cost:
Vegetarian:
No
Laktose free:
No
Diet:
No
Gluten free:
No
Kilo-Calorie:
Kilo-joule:
Fat:
Breadunit:
Protein:
Carbohydrates:
Last Updated:
Mon Jul 13 08:29:12 2009
viewed:
191 times viewed
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