CRAB CAKES 1 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Servings: 6+/- Cakes
1 c. Lump Crabmeat
1 c. Special Crabmeat (small pieces of less costly white crabmeat)
2 Eggs, beaten
1/2 tsp. Old Bay Seasoning, or to taste
1/2 tsp. Salt, or to taste
1/2 tsp. Black Pepper, or to taste
1/2 tsp. Prepared Mustard
1/2 tsp. Worcestershire Sauce
1 rib Celery, extra finely chopped
1/4 each Red and Green Bell Peppers, extra finely chopped
1/4 Onion, extra finely chopped
1 tsp. Minced Garlic
Partial Palmful Dill, finely chopped
Palmful Parsley, finely chopped
1/2 Lemon, juiced
1/4 c. Mayonnaise, or as needed
1/2 c. Bread Crumbs, or as needed
1/2 c. Panko Bread Crumbs
Vegetable Oil, for frying
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Directions: |
Directions:For deep-frying, heat oil to 375 degrees. For pan-frying, heat to 350 degrees. For air-frying heat air-fryer to 400 degrees.
Combine all ingredients except crabmeat and bread crumbs. Place crabmeat in separate bowl checking for pieces of shell. Gently break up any large lumps to achieve even consistency and add to main ingredient mix. Fold in bread crumbs, then enough Mayo to obtain moist, but firm, consistency. If already too moist, add more bread crumbs. Form into cakes using Egg Rings for uniformity. Lightly coat with crumbs and roll in Panko, coating evenly. Wrap in wax paper and refrigerate for at least 30 minutes.
Deep-fry cakes until golden brown, about 5-7 minutes, or pan-fry cakes in 1/2 inch oil until golden brown on both sides about 3-4 minutes per side. Drain both on a tray lined with paper towels. If air-frying, place cakes on flat metal basket 10-12 minutes per side using probe thermometer until they reach 160 degrees. |
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Number Of
Servings: |
Number Of
Servings:6-8 Cakes |
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