"Hunger is the best sauce in the world."--Cervantes

Crab Cakes Recipe

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This recipe for Crab Cakes, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, October 22, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

Directions:
Directions:
If using a deep fryer, heat vegetable oil to 375 degrees F. In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels.

Number Of Servings:
Number Of Servings:
4 to 6 cakes
Personal Notes:
Personal Notes:
***look at Mr. B's version at:http://www.labellecuisine.com/archives/louisiana_crab_cakes_mr_bs.htm***

reference: Alton Brown, Good Eats

 

 

 

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