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1 lb. Lump Crab Meat
2 Cups Japanese Bread Crumbs (Panko)
¼ Cup Scallions finely diced
¼ Cup celery finely diced
¼ Cup Red Bell Pepper finely diced
2 Eggs well beaten
1 Tablespoon Dijon Mustard
½ Teaspoon Worcestershire Sauce
1 Teaspoon Old Bay Seasoning
½ Cup mayonnaise
1/8 Cup of fresh parsley minced
Vegetable Oil for frying
Place crab meat in a bowl along with 1 ½ cups
of bread crumbs and remaining ingredients. Mix to incorporate by using
your hands and gently folding ingredients together, trying to prevent
crab lumps from breaking apart.
Shape mixture into 12 to 16 equal portions,
form into a ball and flatten into a patty. Place remaining ½ cup of
bread crumbs on platter and proceed to coat both sides of patties by
gently pressing cakes into crumbs. Lay crab cakes on a wax paper lined
tray and chill in the refrigerator for an hour.
Heat ¼ cup of vegetable oil in a deep frying
pan over medium heat. Fry crab cakes in oil for 2 to 3 minutes per
side. Transfer completed cakes to serving platter accompanied by sauce
of your choice (Wasabi Sauce is my favorite).
Crab Cakes are at their best when served
immediately after frying, but can be kept in a 180-200 degree oven up to
an ½ hour prior to serving.
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