Monday, November 2, 2009

Crab Cakes

I love this recipe. It's an old recipe and I tweak it sometimes. I use Dungeness Crab but any tasty crab will do.

Crab Cakes
1 pound lump crab meat
1 cup fresh bread crumbs or Panko
1/3 cup milk
1 egg, lightly beaten
1/4 cup mayonnaise
1/2 teaspoon baking powder
2 teaspoons fresh chopped parsley
2 teaspoons minced sweet onions
1/2 teaspoon salt
1/4 teaspoon ground white pepper


1. Place crab meat in large bowl. Cover with bread crumbs. Moisten with milk.
2. Combine beaten egg with the mayonnaise in another bowl. Add baking powder, parsley, onion, salt and pepper.
3. Pour over crab mixture. Toss gently until well mixed. Amke10 large crab cakes.
4. Refrigerate for at least 1-4 hours. Dust cakes lightly with flour. Heat oil in pan until hot. Fry crab cakes until golden. Drain on paper towel and serve.

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