Savage Kitchen

Mar 21, 2012 1:25 PM

Savage Kitchen - Cliff House Crab Cakes

Crab Cakes
1 lb Lump Crab Meat
1/2 Cup Red & Yellow Pepper (small dice)
1/8 Cup Red Onion (small dice)
1/8 Cup Chives (small dice)
1 ea Whole Eggs
2 tbsp Dijon Mustard
1/4 Cup Mayonnaise
1/2 tsp Tabasco
2 tbsp Worcestershire
1 tsp Old Bay Seasoning
1/2 tsp White Pepper
Juice of 1 Lemon
2-3 cups Panko (Japanese Bread Crumbs)

PROCEDURE
It is important to cut all vegetables the same size so you will have all the flavors evenly through the mixture. Mix eggs, mustard, mayonnaise, Tabasco, Worcestershire, Old Bay and pepper in a separate bowl. Add the dry mixture (your vegetables) to the wet. Mix thoroughly and add the breadcrumbs.

Press into 4 ounce cakes using a circular mold.
In a non-stick pan heat 2-3 tbsp oil over high heat. Place cakes in oil and cook till golden brown. Turn cake over and repeat. Take out of oil and place on a paper towel. To ensure they are cooked completely through (important if you are pressing thicker cakes) you can finish cooking them in the oven for a few minutes.

 

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