Wednesday, June 2, 2010

Crab Cakes


12 ounces lump crabmeat
6 green onions (scallions) chopped and lightly sautéed
2 eggs
2 Tablespoons of mayonnaise
2 Teaspoons Dry Mustard
2 Teaspoons minced garlic
2 Teaspoons Old Bay seasoning
16 crushed g/f crackers
Salt and Pepper to taste
2 or 3 cups of Panko Breadcrumbs (These are gluten free)

Add all of the above  ingredients, except bread crumbs, into a mixing bowl and gently mix together. Form mixture into patties about the size of your palm. Cover patties in Panko Breadcrumbs (I use a mustard panko breadcrumb).  Place on cookie sheet and chill in refrigerator for at least 30 minutes.

Heat Olive oil in a pan (apx. 1 inch in depth) and fry the chilled cakes a light golden brown. Place on towel to absorb excess oil.

Last step - Preheat oven to 350 degrees and bake the patties for 10 minutes. This just ensures they are cooked all the way through.

This is great because they can be made in advance and then just pop them in the oven when you are ready to serve. They stay well in the refrigerator for several days. Also, you can make them a smaller size and serve as an appetizer as well. I have yet to serve these to anyone who didn’t like them.

Serve with a lemon garlic dipping sauce and side salad.

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