CRAB CAKES

INGREDIENTS

Crake Cakes

• 6-8 oz of Crab meat
• 1/3 cup panko bread crumbs
• 1 Tablespoon minced fresh chives
• 2 Tablespoons Mayonnaise
• 1 egg beaten
• ¼ to ½ Teaspoon Tabasco Chipotle Hot Sauce
• ½ Teaspoon Dijon Mustard
• ½ Teaspoon Worcestershire
• 2 Tablespoons of Oil for cooking. 
• Extra Chives for garnish (optional)

INSTRUCTIONS

1. Break up crab meat.  I use 1lb of Atlantic Snow Crab legs & clusters – cleaned and shell/cartilage removed which yielded about 7oz of meat. Kitchen shears work great for this.
2. In a medium bowl combine crab meat, bread crumbs and chives.
3. In a separate bowl mix mayonnaise, egg, hot sauce, mustard and Worcestershire sauce. 
4. Fold mayo mixture into crab meat mixture. 
5. Using ¼ cup of the mixture – form into cakes. Should make 6 appetizer sized cakes.
6. Place crab cakes on a parchment or wax paper lined cookie sheet (or plate) and refrigerate for minimum 30 mins.
7. Heat oil over medium heat in a non-stick pan
8. Cook crab cakes for 3-4 mins until golden brown then flip cooking an additional 3-4 mins on the other side.
9. Serve topped with aioli or other sauce of your choice.  Garnish with chives.

Notes:

• Most cooking oils will work.  I typically use canola for this as it doesn’t add any flavor but I have used olive oil as well. 
• Paneriso Gluten Free Panko Breadcrumbs are tasty and stay crispy.  Even those who do not eat GF will enjoy them.
• Do not flip the patties too early while cooking as they may fall apart.