French version 
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CRAB CAKE
by jgreghenry
Main ingredient : Shellfish
Second ingredient : Onion
Course : Starter
Occasion : Christmas
Dish :
Origin : United States
Difficulty : Easy
Recipe for : 10 persons
Preparation : 15 to 30 min
Website : www.sippitysup.com
TAGS : LA Times Los Angeles jalapeno pepper bread crumbs panko parsley cilantro Old Bay Seasoning crab
Rating : 5.0/5 (6 votes)
Comments : 1
Views : 681
Favourited : 0
Ingredients :
CRAB CAKE, the ingredients :
2 eggs
1 tablespoon seeded and minced jalapeño pepper
1/4 cup minced red onion
1 1/2 cups minced sourdough bread (about 2 slices)
2 tablespoons mayonnaise
2 teaspoons Old Bay Seasoning
1 teaspoon minced cilantro
2 teaspoons minced parsley
1/2 teaspoon whole grain Dijon mustard
1/2 cup panko bread crumbs
1 pound jumbo lump crab meat, picked and cleaned
Butter and olive oil for frying
Execution :
CRAB CAKE, execution :
1. In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Mix these ingredients together well. Gently fold in the crab until just combined.
2. Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.
4. When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.
Comments
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09/21/2008 |
That was freaking awesome, the humor you use in your blogs/cooking videos is hilarious. I loved the "tiny weenie super guy" thing all your ingredients did on your table. too good. keep up the great work. Chef Sawan |