Ingredients :
- 2 lbs Fresh Or 4 (6 oz) Cans Lump Crab Meat [fully drained & picked for shells]
- 1 Cup Regular Bread Crumbs [+ 1 cup reserves for coating]
- 1/2 Cup Roasted Garlic Bread Crumbs
- 2 tbsp Minced Parsley [+ reserves for garnish]
- 3 LG Green Onion Stalks [fine chop]
- 1/2 Cup Multi-colored Bell Peppers [fine chop]
- 1 tsp Minced Garlic [+ 1 tsp Lemon Pepper & Black Pepper to taste]
- 2 tsp Brown Mustard
- 4 Dashes Hot Pepper Sauce
- 2 Dashes Worshestershire Sauce
- 1/4 Cup Mayonnaise
- 1 tsp Old Bay Seasoning
- 1/2 LG Lemon [juiced + reserves for garnish]
- 1 LG Egg
- Frying Oil [as needed]
- 1 Packet Knoors Hollandaise Sauce [optional]
Method :
- A great brand of crab meat!
- Check closely for any shells.
- Mix everything together except for oil, hollandaise sauce and anything that says, "+ reserves."
- Add crab last and don"t over mix. You"ll want those lumps in this dish.
- Make your crab cakes to the size you desire. Smaller or larger. [smaller are less likely to fall apart upon flipping] It"s up to you.
- Before plating your cakes on a plate, lightly spray plate with Pam to keep them from sticking.
- Place cakes in the fridge for 1 full hour to chill. Otherwise they"ll fall apart while frying.
- After 1 hour, pull cakes from fridge and generously coat/pack cakes well with your reserved bread crumbs.
- Place oil in a pan and heat. Fry crab cakes until they"re golden brown. About 5 minutes.
- Be careful when flipping them. Allow them to fry on one side for as long as you can without burning before gently flipping them.
- Upon flipping, use a spatula to lift cakes and another spatulas back side to secure the cake on its top. Then flip.
- Drain cakes on paper towels.
- If opting, make your Hollandaise Sauce as per manufacturer"s directions. Know it will require both milk and butter.
- For additional flavor, add a couple of dashes of Old Bay and cracked black pepper to your sauce.
- Serve straight or, lightly drizzle Hollandaise Sauce over your crab cakes and garnish with fresh parsley.
- Definitely serve with lemon wedges to the side. Enjoy!
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