"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

DAD'S CRAB CAKES Recipe

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This recipe for DAD'S CRAB CAKES, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Sunday, March 15, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Jumbo Lump crab meat
2 Tbsp finely minced red bell pepper
2 Tbsp finely minced red onion
1 Tbsp unsalted butter
1/2 cup Panko breadcrumbs
1/4 cup Hellman's mayonnaise

Directions:
Directions:
Saute' onion and bell pepper in butter, being careful not to brown them. Allow to cool. Blend crab meat, onion, bell pepper and breadcrumbs. Mix well, then add mayo. Be gentle, so as not to break up jumbo lumps of crab. Mixture should be just moist enough so that it holds together lightly.
Form into four large cakes. Coat each cake with additional Panko breading. Place into refrigerator for about 30 minutes, to firm up.
Place 2 Tbsp olive oil and 2 Tbsp butter in a large skillet. When heated, gently place crab cakes in skillet and lightly brown on both sides..about 2 or 3 minutes on each side.

Number Of Servings:
Number Of Servings:
four

 

 

 

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