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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Coconut Joe's Crabcakes Recipe

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This recipe for Coconut Joe's Crabcakes is from Keri's Favorite Recipes, 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:  
For Crabcakes:
1 lb. fresh lump crabmeat
2 green onions, finely chopped
¼ c. Worchestershire sauce
¼ tsp. black pepper
¼ tsp. white pepper
½ c. mayonnaise
½ tsp. Tobasco sauce
½ Tbsp. lemon juice
½ Tbsp. ground thyme
½ tsp. salt
½ c. Japanese bread crumbs (Kikkoman)

For Egg Wash:
2 eggs
¼ c. milk
Directions:
Directions:
1. Combine all crabcake ingredients except bread crumbs in a large bowl.
2. Form mixture into 3 oz. balls (approximately 8-9 balls).
3. Place on wax paper until ready to cook.
4. Egg Wash: In a small bowl, whip eggs and milk until well mixed.
5. Flatten crab balls into cakes.
6. Dip crabcakes in egg wash, then lightly roll in Japanese breadcrumbs.
7. Place crab cakes in a lightly oiled, preheated skillet (medium-high heat).
8. Fry crabcakes for 3 minutes on one side then turn and cook for another 1½ minutes.
Personal Notes:
Personal Notes:
From Ted Sr.'s restaurant on the Isle of Palms.

 

 

 

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