Crab Cakes
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Crab Cakes
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Ingredients
- 1/3 cup mayonnaise
- 2 Tbsp shallots finely diced
- 2 Tbsp diced Italian parsley
- 2 Tbsp lemon juice
- 1 Tbsp dijon mustard
- 1/4 tsp cayenne pepper
- 3 6 ounce cans jumbo lump crab meat drained
- 1/2 - 1 cup bread crumbs
- 1/2 cup ghee (clarified butter)
Ingredients
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Instructions
- Combine mayonnaise, shallots, parsley, lemon juice, mustard, and red pepper in a bowl. Mix well.
- Gently fold in crabmeat. Mix in just enough bread crumbs to hold the mixture together
- Put the rest of the bread crumbs on a large plate. Line a cookie sheet with wax paper.
- Make crab cakes by shaping about 1/3 cup of the crab mixture into a patty. Coat both sides lightly in bread crumbs, and place on a plate.
- Baked Option - Heat oven to 400 degrees. Place crab cakes on a foil lined baking sheet sprayed with non-stick spray. Bake for 25 - 30 minutes.
- Frying Option - Cover with wax paper and refrigerate for 1 hour.
- Heat 4 tablespoons ghee in a skillet over medium heat. Remove crab cakes from the refrigerator and cook 4 crab cakes about 3 - 4 minutes per side.
- Discard remaining ghee and wipe out skillet.
- Repeat process by heating the remaining 4 tablespoons ghee in the skillet over medium heat. Cook remaining crab cakes about 3 - 4 minutes per side.