Crab cakes are one of our favourite appetizers to get when eating out …. this is an easy to create appetizer at home, or make slightly larger – serve with a great big tossed salad – amazing bread, and you have a complete meal.
1/4 cup mayonnaise
1/4 cup finely sliced green onions (green and white bits)
2 eggs, beaten
1 tsp Worcestershire sauce
1 tsp dry mustard
1/2 tsp sea salt
1/2 tsp cayenne pepper
Blend well together, and gently stir in:
1 pound lump crabmeat (take care to pick through it to make sure it is shell free)
1/4 cup panko bread crumbs
In separate bowl combine:
3/4 cup panko bread crumbs
1 tsp Old Bay seasoning
1 tsp dried Italian seasoning
Sprinkle of salt and pepper
1 pound of crab meat should make about 16 small cakes (appetizer size) or 8 larger cakes.
Form crab meat mixture into balls, and press each ball into the panko crumbs to coat.
Set aside in fridge to allow them to set up.
The crab cakes can be done to this stage, and kept in fridge until the next day.
Heat fry pan, and add 2 tbsp butter, 2 tbsp vegetable oil. When foam has subsided, add crab cakes and heat through for 2-3 minutes per side, flipping gently. Do not crowd the pan, fry in batches if necessary.
1 cup good quality mayonnaise
1 tbsp dijon mustard
1 tbsp balsamic vinegar
1 tbsp horseradish
1/2 tsp smoked garlic powder (or roasted garlic)
1 tbsp freshly squeezed lemon juice
Blend all ingredients well, and allow to sit in the fridge so that the flavours develop.
Serve crab cakes with aioli, sprinkled with a few cilantro sprigs.