Mar 1, 2009

Crab Cakes

Crab Cakes

1 pound snow crabmeat, picked free of shells
1 pound of Dungeness crab meat
1 cup panko bread crumbs
3 green onions (both green and white parts), finely chopped
3/4 cup finely chopped bell pepper
1/2 cup mayonnaise
3 eggs
1 tablespoon Worcestershire sauce
1 tablespoon Dijon Mustard
1/2 lem
on, juiced
2 teaspoons minced garlic
3 tablespoons fresh basil, minced
3 tablespoons Asiago cheese, finely grated
2 teaspoons salt
1 dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

Favorite dipping sauce, for serving
In a large bowl, mix together all ingredients except for the flour and peanut oil. Shape into patties and dust with flour. Heat peanut oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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