Crab Cakes

Posted by Wine & Spice on 2/2/2017 to Appetizers


6 Servings


12 Oz Lump Crab Meat, White and Claw 

1 Egg

2 Tsp French Seafood Seasoning 

2 Tbsp Mayonnaise

1 Tsp Dijon Mustard

1/4 Tsp Salt

1/4 Cup Celery, Minced

2 Tbsp Parsley, Finely Chopped

1/2 Cup Panko Breadcrumbs

1/4 Cup Canola Oil, For Cooking


Preparation:


Place parchment paper or foil on a sheet pan.


In a medium bowl combine crab meat, egg, mayo, mustard, French Seafood Seasoning, celery, parsley and salt.  Gently fold together adding the panko breadcrumbs.






Create 6 crab cakes and place onto prepared sheet pan and refrigerate for a minimum of 1 hour.



When ready to make, heat oil in a large non-stick sauté pan.  Carefully place the chilled crab cakes into pan and cook until nicely browned, about 5 minutes per side.





Serve with a squeeze of lemon and enjoy!



Add Comment


Earn Rewards!