David Byrd : Byrd's Eye View
David Byrd
Chief Marketing Officer for ANPI

Crab Cakes II

Ingredients
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • ¼ cup onion, small dice
  • ¼ cup celery, small dice
  • ¼ cup red bell pepper,  small dice
  • ¼ cup carrot, small dice
  • 1 garlic clove finely minced
  • ¼ cup mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 egg, lightly beaten
  • 1 teaspoon crab boil seasoning (Old Bay)
  • ½ teaspoon dried lemon peel or zest from ½ lemon, minced
  • 1 teaspoon dill
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups Panko bread crumbs
  • 1 pound lump crabmeat, drained and picked to remove shells
  • ½ cup olive oil for frying

 

Directions

Heat a sauté pan to medium low; add the butter and olive oil. Cover and cook the onion, celery, bell pepper, carrot, and garlic for 10 minutes or until soft. Do not brown. Remove from heat and let cool.

 

In a large bowl, mix the mayonnaise, mustard, egg, crab boil seasoning, lemon peel, dill, salt and pepper. Add the cooked vegetables and mix well. Gently fold in the lump crab. Let sit for 5 minutes. Using your hands firmly shaped the mixture into 8-10 egg size balls. Roll the balls in the remaining Panko breadcrumbs to cover, again pressing firmly. Cover and chill in the refrigerator for 15 minutes.

 

Heat the olive oil for frying over medium heat in a large sauté pan. Add the crab cakes and flatten to about ½ inch thick in the pan with a spatula. Fry for 4 to 5 minutes on each side, until golden brown. Drain on a rack; keep the cakes warm in a 200oF oven.

 

Serve with avocado cream sauce.

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