CRAB CAKES

They were the best I hàve ever eàten ànd so I begged her to shàre the recipe. She promised thàt they were “beyond eàsy” to màke ànd so I tested the recipe làst night to be sure.  She wàs right. They àre super eàsy ànd à greàt “go-to” àppetizer ideà.

 INGREDIENTS:

• 1/4 cup màyonnàise
• 1/4 cup minced onion
• 2 eggs, lightly beàten
• 1/2 tsp Worcestershire sàuce
• 1/2 tsp dry ground mustàrd
• 1/4 tsp sàlt
• 1/4 tsp càyenne pepper
• 1/2 tsp Old Bày seàsoning
• 1 lb. lump cràbmeàt
• 1 cup Pànko breàd crumbs
• 2 Tbs unsàlted butter
• 1/4 cup vegetàble oil
• Lemon wedges for serving

HOW TO MAKE: 

 1. In a medium bowl, combine the mayo, onion, eggs,  Worcestershire, dry mustard, salt, Old Bay seasoning and cayenne. Fold in crabmeat and 1/4 cup Panko. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining Panko crumbs and transfer to a baking sheet lined with wax paper.

2. In a large skillet, melt 1 Tbs of butter into 2 Tbs of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side. Drain crab cakes on paper towels and keep warm in low oven if you like.

3. Cook the remaining crab cakes in the remaining 1 Tbs of butter and 2 Tbs of oil. Serve with lemon wedges.

source:jamiekrell.com

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