photographic conversations across the virtual kitchen counter.
Friday, July 24, 2009
Crab Cakes
John convinced me to get Lump Crab Meat to try to make crab cakes. These remind me of the cakes you get in Savannah, minus the $15.00 price tag :-). Super easy too, not much more work than tuna salad.
2 cans Lump Crab meat (drained) 1 ½ cup bread crumbs, Panko if you have it (separated: 1 cup in mixture, 1/2 cup to coat the cakes. ½ Minced yellow bell pepper ¼ cup chopped onion and parsley 1 tsp Creole seasoning (I used a little bit less) 2 cloves Garlic, crushed Pepper Salt 2 eggs 2 tbsp Mayo 2 tbsp spicy brown mustard Dash of Worcestershire sauce Dash of Hot sauce Form into cakes and cover outside with more crumbs Cook with olive oil or butter 5 min each side Serve with lemon juice and/or melted butter.
2 cans Lump Crab meat (drained)
ReplyDelete1 ½ cup bread crumbs, Panko if you have it (separated: 1 cup in mixture, 1/2 cup to coat the cakes.
½ Minced yellow bell pepper
¼ cup chopped onion and parsley
1 tsp Creole seasoning (I used a little bit less)
2 cloves Garlic, crushed
Pepper
Salt
2 eggs
2 tbsp Mayo
2 tbsp spicy brown mustard
Dash of Worcestershire sauce
Dash of Hot sauce
Form into cakes and cover outside with more crumbs
Cook with olive oil or butter 5 min each side
Serve with lemon juice and/or melted butter.