San Francisco Crab Cakes

These are delicious and easy to make.  You can use Dungeness crab or Maryland crab if that's what you can get at your seafood department.   I use fresh lump meat, but you can use half fresh meat and half canned meat.  I have no idea if you can freeze them or leave them in the refrigerator over night.  My family consumes them immediately.  I love having my crab cakes with a Pinot Grigio.  Cheers!

Makes 8 crab cakes

1/3 cup mayonnaise

1 large egg 

2 Tbsp. Dijon mustard

1 Tbs. Worcestershire sauce

1/2 tsp. cayenne pepper or 1/2 tsp. hot sauce

1 1/2 cups jumbo crab meat

1/2 cup Panko bread crumbs

2 Tbsp. fresh chopped parsley

salt and pepper to taste

lemon to squeeze on at the end of cooking

Vegetable or Canola oil for frying.  About 3 -4 Tbsp.

Heat oil in a large saute pan or cast iron skillet. 

 Combine mayonnaise, egg, Dijon mustard, hot sauce or cayenne pepper and Worcestershire sauce in a bowl. 

In a separate bowl, mix crab meat, panko bread crumbs and parsley.  

Fold crab mixture into egg and mayo mixture.  Add salt and pepper.  

I use an ice cream scoop to form the same size balls.  I slightly flatten them out with my hand.

 Cook the crab mixture  over high heat in a large sauce pan with vegetable or canola oil until they are browned.  This will take a 3-4 minutes.

Flip them to brown the other side.  Place them on a paper towel to drain.  Serve immediately with lemon or tartar sauce.


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