These crab cakes are a great way to help kick the winter blues. They have fresh flavors that will soon have you imagining yourself al Fresca dining with a cold glass of Prosecco in the warm sun. They are easy to make and cook quickly. Enjoy them with a salad of spring mix and vinaigrette for a light summer style meal any time of year.
Crab Cakes
Makes 4-5
Zest (grated or chopped super fine) & juice of 1 Lemon
1 tsp prepared horseradish
1 tsp Dijon mustard
1 tsp ground mustard
1/3 cup mayonnaise or 1/3 cup tartar sauce
Fresh breadcrumbs from 1 slice of white bread
1 dash Tabasco or to taste
1 dash Old Bay seasoning or to taste
1 dash Worcestershire sauce or to taste
2 Tablespoons chopped chives
¼ cup minced red onion – microwaved for 30-40 seconds to cook slightly
2 dashes of dried dill weed, or 1 Tablespoon of fresh chopped dill weed
16 oz fresh lump crab meat – picked over gently to remove shell and moisture squeezed out (be careful not to break up too much)
Panko breadcrumbs as needed
Mix everything EXCEPT crabmeat, fresh breadcrumbs, and Panko in a bowl until mixed well. Gently fold in fresh breadcrumbs and crab meat until blended being careful not to break up crab meat. Shape into 4-5 crab patties. Press Panko breadcrumbs onto each side of crab cakes. Place on a tray or plate, cover, and refrigerate for 1 hour or more.
Spray a non-stick pan with pan spray and fry on low temp slowly on each side until golden brown and warmed through.
Serve with tartar or remoulade sauce or make into a crab burger.
*These are very delicate and will fall apart easily when handling and cooking. If you prefer a firmer and easier to work with cake, add one beaten egg to the mix when you mix all the seasonings.
**Onions can be raw, but they will remain raw even after crab cake is cooked. Alternatively, you can sauté the onion in a little butter or oil before adding to the mixture. If you sauté the onion, make sure to drain most of the oil /butter before adding it to the mix.
