August 13, 2009


printable recipe

serves 4

16 ounces crabmeat
(fresh is best of course, but I’ve gotten great results with the $8/can crabmeat sold in the refrigerator section at Trader Joe’s)
2 eggs

2 teaspoons Worcestershire sauce

1/4 teaspoon dry mustard

2 tablespoons mayonnaise

1 1/2 teaspoon lemon juice

1 tablespoon mustard

1 tablespoon melted butter
1 1/2 teaspoons Old Bay Seasoning
2 teaspoons fresh parsley (or 1/2 teaspoon dried) 
1/2 cup panko breadcrumbs

In a medium mixing bowl, combine all ingredients except the crab meat. (A wire whisk works well.)
After mixing ingredients, add crab meat and fold together with a spatula,
until the crabmeat is coated with the mixture.
Form into desired size cakes, I got 12 small cakes (3 per person) from the recipe, but they can be made any size.
Heat olive oil over medium heat in a (nonstick) skillet. Add crabcakes (I made six and put the rest of the mixture in the fridge to make fresh the following night). Pan fry about 3-4 minutes each side.

Sauce (sort of a cross between aioli and remoulade – only I used store-bought mayo):

4 tablespoons (light) mayonnaise
1 teaspoon ketchup
3-4 cloves garlic (minced)
8 teaspoons lemon juice
3 teaspoons white wine vinegar
salt and pepper to taste
Tabasco sauce to taste (I use about 10 drops)

Whisk all ingredients together in a small bowl and serve with crabcakes.

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