Baby crab cakes
Baby crab cakes
Rating: (1 rated)
Recipe Yield: Total time: 15 minutes, plus 1 hour chilling | Serves 4 to 6
4 green onions, green parts only, chopped 3 tablespoons chopped cilantro 1 pound lump crab meat, picked over to remove any cartilage, drained, if necessary 1/8 teaspoon Worcestershire sauce 1/8 teaspoon hot pepper sauce 1/2 cup panko or fine dry bread crumbs 1/4 cup mayonnaise Salt, pepper 1 egg Peanut oil 2-3 tablespoons butter

Step 1 Combine the green onions, cilantro and crab in a large bowl and toss with a fork to mix. Add the Worcestershire and hot sauce and toss again, being careful not to break up the crab too much. Add the panko and mayonnaise and toss again. Season with salt and pepper to taste. Add the egg and mix well without breaking up the crab. Shape the mixture into 2-inch round cakes and lay out on baking sheet lined with wax paper. Cover with more wax paper and chill at least 1 hour to firm up.

Step 2 Pour the oil to a depth of about 1/2 inch in a large skillet and heat over medium heat until hot. Add the butter. When it has melted, carefully lay the crab cakes in without crowding the pan (work in batches). Fry 2 minutes on each side until crisp and brown. Drain on paper towels and serve hot (with salsa, tartar sauce or a puree of roasted red peppers).

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