I recently made crab legs. As always, we had more than enough.
But if we hadn’t had extra, I wouldn’t have discovered this incredible crab cake recipe!
I think what makes them extra fabulous is the fresh crab and Panko bread crumbs.
Here’s the recipe.
Petite Crab Cakes
Yield:12 to 16 petit cakes
1 pound lump crab meat, approximately 2 to 2 1/2 cups
2 cups Japanese bread crumbs
2 eggs, well beaten
1 Tbl Dijon mustard
1/2 Tbl Worcestershire sauce
2 Tbl parsley, minced
1/4 cup scallions, chopped
1 tsp Old Bay seasoning (I didn’t have this, so I left it out)
1/2 cup heavy mayonnaise
Place crab meat in a mixing bowl along with 1 1/2 cups of the bread crumbs, the eggs, mustard, and other remaining ingredients.
Mix gently, leaving the crab lumps as large as possible.
Shape the mixture into 12 to 16 equal portions, ball up and flatten into a patty shape about 3/4 to 1-inch thick.
Coat each patty with some of the remaining bread crumbs.
Chill for at least 1 hour before cooking.
Heat 1/4 cup cooking oil over medium heat.
Saute each cake 2 to 2 1/2 minutes per side in the oil.
For the rémoulade
1/4 cup mayonnaise
1 tsp Dijon mustard
1 tsp sweet relish
1/4 tsp Worcestershire sauce
1/4 tsp prepared horseradish sauce
Couple dashes of hot sauce
Squeeze of lemon
Recipe courtesy Tracy Rabenberg, Apples Catering, Minneapolis
show: The Best Of, episode: Catering
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