Duo of Crabby Patties
Copy & Paste into your blog!
This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 License
Ingredients
- 2 eggs
- 1/4 cup mayonnaise
- 1 T course ground mustard
- 1/2 lemon, juiced
- 2 scallions, chopped
- 2 T parsley, chopped
- 2 T dill, chopped
- 1 lb. jumbo lump crab meat, picked through for shells
- 1/2 cup Panko (substitute with breadcrumbs), plus extra for coating
- Salt and pepper to taste
- Butter & oil
- 8 water rolls or other small roll
Lightly beat eggs with whisk. Whisk in mayo, mustard, and lemon juice.
Using a wooden spoon, stir in scallions, parsley, and dill. Add crab,
Panko, and salt and pepper and gently fold with spoon, being careful
not to break the crab into smaller pieces. Gather crab mixture into
small palm-sized balls and gently pat into a small rounded patty.
Dredge in additional Panko and place on wax-lined baking sheet.
Refrigerate for 30 minutes.
Heat butter and oil in large skillet. Cook 4-6 crab cakes at a time, depending on the size of your pan. You want to have room between each cake for even cooking. Cook 4 minutes each side, then drain on paper towels.
Serve immediately with lettuce, tomato, and buns and top one each with Cucumber Mango Salsa and Creole Mayo.
Serves 8.
Heat butter and oil in large skillet. Cook 4-6 crab cakes at a time, depending on the size of your pan. You want to have room between each cake for even cooking. Cook 4 minutes each side, then drain on paper towels.
Serve immediately with lettuce, tomato, and buns and top one each with Cucumber Mango Salsa and Creole Mayo.
Serves 8.
Register or login to add a comment!
the secret krabby patty formula!! :D