Easy Crab Cakes

Created by: Chef Keith Snow
Active Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Recommended Beverage: French Chardonnay

Description:

Crab cakes are so popular in restaurants, that just about every menu I wrote had to have a crab cake. I found that the most important ingredient is the crab. No surprise there, so this recipe uses only the best, Jumbo Lump Blue Crab, it’s flavor and texture is far better than the other kinds. And what a treat.

Ingredients:

[private_Monthly_supporting_Member|Annual_supporting_member|Lifetime_supporting_member]
1 lb Jumbo Lump Crab
3/4 cup Panko
1 large egg beaten
1/2 cup mayonnaise
2 tbs Dijon mustard
2 tbs fresh parsley chopped
2 tbs tarragon chopped
2 tbs lemon juice
2 tbs chives chopped
3 tbs olive oil for sauteeing
salt and pepper to taste

Directions:

1. Check crab for shells.
2. Mix together the mustard, mayonnaise, egg, herbs, and panko. THEN fold in the crab.
3. Shape into uniform balls and press into cakes. In a large pan heat the olive oil at medium heat. Add cakes and cook for about 5 minutes on each side.

Chef’s Notes: Fresh Dungeness Crab can be substituted for the Jumbo Lump.[/private]