If you like crab cakes, try this recipe.
Pick over 1 pound of crab meat and remove any shell.
Add 1/2 cup of
panko or crushed crackers and 4 T. diced parsley.
Add 1/4 C. of mayonnaise, 2 tsp. Old Bay Seasoning, 1 egg and 1/4 C. thinly sliced green ends from green onions. Add some cracked black pepper and 1/2 tsp. of salt. Mix this thoroughly.
Form into fat round cakes. You can do this by hand but I like using my cooking rings for this purpose.
I bought these on Curtis Stone's website. They come with this tamper to tap down the mixture into a compact patty.
Nice! Refrigerate these for 1 hour.
Brown them in 3 T. of butter mixed with 3 T. oil over medium heat.
Drain on paper towels.
I like to serve them over a simple salad with a
vinaigrette dressing. I drizzle them with a cucumber dill sauce and sprinkle them with capers. Squeeze a wedge of lemon over them just before eating.
If you like crab cakes, try this recipe.
Pick over 1 pound of crab meat and remove any shell.
Add 1/2 cup of panko or crushed crackers and 4 T. diced parsley.
Add 1/4 C. of mayonnaise, 2 tsp. Old Bay Seasoning, 1 egg and 1/4 C. thinly sliced green ends from green onions. Add some cracked black pepper and 1/2 tsp. of salt. Mix this thoroughly.
Form into fat round cakes. You can do this by hand but I like using my cooking rings for this purpose.
I bought these on Curtis Stone's website. They come with this tamper to tap down the mixture into a compact patty.
Nice! Refrigerate these for 1 hour.
Brown them in 3 T. of butter mixed with 3 T. oil over medium heat.
Drain on paper towels.
I like to serve them over a simple salad with a vinaigrette dressing. I drizzle them with a cucumber dill sauce and sprinkle them with capers. Squeeze a wedge of lemon over them just before eating.
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