CRAB CAKES

Crab Cakes image

Provided by Susan Dillard

Categories Crab

Time 1h40m

Yield 8-10 crabcakes

Number Of Ingredients 15

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1 lb cooked crabmeat, fresh or frozen
1 1/2 cups panko breadcrumbs
3 tablespoons diced red bell peppers
3 tablespoons diced shallots
3 tablespoons minced parsley
3 tablespoons lemon juice
1 tablespoon dry sherry (optional)
1/4 cup heavy cream
1 large egg, beaten
1 pinch salt
1 pinch white pepper
1 dash Tabasco sauce
1 pinch celery salt
1/2 teaspoon paprika (preferably sweet Hungarian)
4 tablespoons butter or 4 tablespoons oil (or mixture of both)

Steps:

In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika.
Combine thoroughly.
Add crab and mix well.
Shape into 8 to 10 patties and coat with remaining panko.
Refrigerate until chilled, about 1 hour.
In skillet heat butter&/or oil over medium heat.
When nice and hot add crab cakes.
Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side.
Add more oil or butter as needed to the pan to prevent the cakes from sticking.

Nutrition Facts : Calories 219.3, Fat 10.6, SaturatedFat 5.9, Cholesterol 75.7, Sodium 695.5, Carbohydrate 16.3, Fiber 1.1, Sugar 1.6, Protein 14.3