Thursday, December 29, 2016

Crab Cakes

 I made these crab cakes for my family the other day.  This is an old photo from when I made them another time because they were eaten so fast I didn't get a finished shot.  My fam loves crab cakes.

 In a bowl, combine 3 C. of crab meat, 1/4 C. mayo, 2 beaten eggs, 1 tsp. salt, 1/2 tsp. pepper, zest of 1 lemon, juice of 1/2 lemon, 1/4 C. diced parsley, 3 T. minced onion and 1 C. panko or cracker crumbs.  Form them into patties and refrigerate for 30 minutes.  You can cut the top and bottom off of the crab meat can to use as a form.

 Fry them in a combination of oil and butter.

You will see them turning golden around the edges when they are ready to be flipped over.                                    

Cook for an equal time on the other side.  Drain them on paper towels and the place them on a cookie sheet and bake them at 350 degrees for 20 minutes.  Serve them with some homemade tartar sauce:

1 C. mayo
2 tsp. diced parsley
3 T. capers
1/3 C. diced dill pickles
juice from 1/2 lemon
1/2 C. minced onion
4 T. diced tart apple
salt to taste