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Prep Time: 1 Minutes Cook Time: 10 Minutes |
Ready In: 11 Minutes Servings: 12 |
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This recipe is from Ray's Boathouse in Seattle, WA. I've tried several crab cake recipes and this is my favorite by far. Note: prep time includes 1 hour chilling. Ingredients:
1 lb cooked crabmeat, fresh or frozen |
1 1/2 cups panko breadcrumbs |
3 tablespoons diced red bell peppers |
3 tablespoons diced shallots |
3 tablespoons minced parsley |
3 tablespoons lemon juice |
1 tablespoon dry sherry (optional) |
1/4 cup heavy cream |
1 large egg, beaten |
1 pinch salt |
1 pinch white pepper |
1 dash tabasco sauce |
1 pinch celery salt |
1/2 teaspoon paprika (preferably sweet hungarian) |
4 tablespoons butter or 4 tablespoons oil (or mixture of both) |
Directions:
1. In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
2. Combine thoroughly.
3. Add crab and mix well.
4. Shape into 8 to 10 patties and coat with remaining panko.
5. Refrigerate until chilled, about 1 hour.
6. In skillet heat butter&/or oil over medium heat.
7. When nice and hot add crab cakes.
8. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
9. Add more oil or butter as needed to the pan to prevent the cakes from sticking.
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