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Crab Cakes

Product Quick easy can be a meal or an appetizer.

Ingredients:

• 1 Lb. Lump Crabmeat - check for shells
•1/4 Cup mayonnaise
•2 Large eggs
•1 Tablespoon of lemon juice
•1Teaspoon lemon zest
•1/2 Teaspoon kosher salt
•2 Scallions sliced thin
•1 Large stalk of celery sliced thin
•1 3/4 Cups Panko bread crumbs
•3 Tablespoons olive oil
•2 Tablespoons fresh parsley minced
•Fresh ground black pepper to taste
*If you like things spicy you can add red pepper flakes or mince a jalapeno pepper.

Directions:

In a large bowl, combine all the ingredients except for the crabmeat and bread crumbs.  Once all the ingredient are well incorporated, mix in one cup of bread crumbs.  Then gently mix in the lump crab.  To form the patties you can use (depending on the size crab cakes you want) a dry measure, measuring cup.  If you use a 1/4 cup size you should get approximately 12 appetizer size cakes, if you use a 1/2 cup measuring cup you will get more of a sandwich size cake.  After you have formed the size cake you are looking for,  roll the cake into the remainder of the panko bread crumbs, coating both sides.  Chill these for at least 1 hour before cooking.
In a sauté pan over medium high heat add the olive oil, when hot cook the cakes till golden brown about 3 to 4 minutes per side.
A remoulade sauce works great either as a dipping sauce for appetizer size cakes or as a spread for sandwich size cakes.  A good homcmade tarter sauce works well also.
A recipe for Remoulade Sauce and Tarter Sauce can be found in the category of accompaniments.

Seafood ingredients used:

Maine Crabmeat


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