Chef John’s Corner: Crab Cakes
Homemade Crab Cakes Recipe
Instructions:
- In a large bowl, whisk together the mayonnaise, eggs, parsley, mustard, lemon juice, Old Bay seasoning, and cayenne pepper until well combined.
- Gently fold in the crabmeat and bread crumbs. Shape the mixture into 6-8 crab cakes and refrigerate for 30 minutes.
- Heat a skillet over medium heat and add butter and olive oil.
- Cook the crab cakes for 4-5 minutes on each side until golden brown.
- Drain on paper towels and serve with lemon slices and a side of tartar sauce or remoulade.
Enjoy these tasty crab cakes with your favorite dipping sauce and a squeeze of lemon!
Ingredients for Crab Cakes:
- 1/3 cup mayonnaise
- 2 large eggs
- 1 teaspoon chopped parsley
- 1 teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- 1 teaspoon old bay seasoning
- 1/4 teaspoon cayenne pepper
- 2 lbs fresh crabmeat, drained, flaked & all cartilage removed
- 3/4 cup plain panko bread crumbs
- 1 teaspoon olive oil
- 1 teaspoon butter
Chef John Cossens
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