Crab Cakes

What you need:

  • 8oz - Jumbo Lump Crab (Pasteurized)
  • 1tsp - Garlic (minced)
  • 1.1/2tsp - Shallots (minced)
  • 1/2oz - Green Bell Pepper (Diced)
  • 1/2oz - Red Bell Pepper (Diced)
  • 1/2oz - Red Onion (Diced)
  • 1Tbsp - Parsley
  • 1ea - Whole egg (Beaten)
  • 1.1/2oz - Mayonnaise
  • 1/2oz - Panko
  • 1Tbsp - Flour
  • 1tsp - Old Bay seasoning
  • 1tsp - Paprika
  • 1Tbsp - Fried Capers
  • 2oz - Olive Oil Blend
  • TT - S & P

Yield ½ / 2oz dozen crab cakes

  1. In a heated sauté pan, start with the oil blend and sweat the garlic and shallots; then add and lightly sautéing the peppers and onion then chill pepper mixture.
  2. Strain excess water from the crab meat, then place in a stainless steel bowl and add the chilled pepper mixture to the crab, along with all seasonings, mayo, egg, flour, panko, and capers.
  3. Gently fold all ingredients together, making sure not to break up all the crab meat. Note: Some of the crab should be whole for a better texture.

Finishing Procedure:

  1. Preheat Sauté pan on medium high heat.
  2. Place 2oz portions in a ring mold and press mixture to form a crab cake.
  3. Use Olive oil blend to fry crab cakes until golden brown on each side.

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