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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crab Cakes Classic Recipe

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This recipe for Crab Cakes Classic is from Gloria's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. cooked crabmeat
6 T mayonnaise
1 T Dijon mustard
1 C panko bread crumbs
1/2 C finely chopped Italian parseley
2 green onions, finely chopped
2 cloves garlic, minced
2 eggs, lightly beaten
1-2 T peanut of canola oil
1/4 C unsalted butter
Directions:
Directions:
Place crabmeat in large mixing bowl, pinching thru pile with fingers to find any bits of shell & break up large pieces. Add mayonnaise, mustard, 1/4 C of bread cumbs, parsley, green onions, garlic, 1 tsp kosher salt, & 1 tsp freshly ground pepper; fold to combine. Add eggs; fold to combine.

To form cakes, on a tray pat about 1/4 C mixture into a 2 1/2" round cutter. Lift cutter off. Repeat to form 16 cakes. Cover w/plastic wrap, pressing lightly. Chill at least 30 minutes.

Preheat oven to 350ºF. Place remaining bread crumbs in a shallow dish.

In a 12" skillet heat oil over medium-hi heat. Lightly coat both sides of 4 cakes bread crumbs; add to skillet. Press lightly w/spatula; cook 1-2 min. each side or until golden brown. Transfer to a shallow baking pan. Repeat w/remaining cakes, adding more oil if needed. Top each cake with a slice of butter; bake 5 minutes. Sprinkle w/paprika. Serve w/lemon wedges.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Hands-on 50 min. Total 1 hr. 25 min.

 

 

 

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