Crab Cakes
Course
Main Dish
Cuisine
Seafood
Servings
8
Crab Cakes
Servings
8
Crab Cakes
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)
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.
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