Basic Amazing Crab Cakes
Quick and easy, this is a staple of New England seafood cuisine.
In a large bowl, combine all the ingredients except for the crabmeat and bread crumbs.
Once all the ingredients are well incorporated, mix in one cup of bread crumbs.
Gently mix in the lump crab.
To form the patties, use a dry-measure measuring cup (Use a 1/4 cup size to get approximately 12 appetizer size cakes, use a 1/2 cup to get 6 sandwich sized-cakes.
Roll each cake into the remainder of the panko bread crumbs, coating both sides. Chill these for at least 1 hour before cooking.
In a sauté pan over medium high heat add the olive oil.
When oil is hot, sauté the cakes till golden brown (about 3 to 4 minutes per side). Remove to rest on paper towel.
Serve with remoulade or tartar sauce.
Use a remoulade or tartar sauce for dipping with appetizer-sized cakes or as a spread for sandwich size cakes. Recipes for remoulade and tartar sauce can be found in the category of accompaniments.
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