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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3/4 pound(s) russet potatoes peeled and diced |
1/4 cup(s) yellow or spanish onion chopped |
1/2 cup(s) celery chopped |
2 tablespoon(s) unsalted butter |
3 large eggs beaten |
3 tablespoon(s) lemon juice |
1/2 teaspoon(s) pepper |
3/4 teaspoon(s) salt |
1 teaspoon(s) old bay seasoning |
1/2 teaspoon(s) tabasco or hot sauce |
2 tablespoon(s) curly parsley chopped |
1 pound(s) lump crabmeat |
1/4 cup(s) panko bread crumbs |
additional panko for coating |
vegetable oil for deep frying |
Directions:
1. Cook the diced potatoes in boiling water. Meanwhile, saute the onion and the celery in the butter until they soften but without browning them. When the potatoes have turned soft, drain and mash them. Stir in the onion and celery mixture. Combine the eggs, lemon juice, pepper, salt, Old Bay seasoning, Tabasco, and parsley and add to the potato mixture. Mix well. Gently fold in the crabmeat and the 1/4 cup of Panko crumbs. Chill the mixture for 1 hour.
2. Preheat the oven to 250 degrees.
3. Form the crab mixture into 12 cakes, each about 3 in diameter. Gently coat the cakes with the additional Panko crumbs. Heat 2 of vegetable oil to 350 degrees. Fry the crab cakes, several at a time, for about 5 minutes or until golden brown. Drain on paper towels and keep warm in the over until they're all done.
4. Serve with Spicy Mustard Sauce (See Recipe)
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