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Studying different culinary terms, learning and practicing recipes all the time. I am very passionate about food and family. I cook at work and at home.

Wednesday, March 23, 2016

Crab Cakes

½# Jumbo Lump Crabmeat (shells removed)
2 Whole Crabs (cooked and cleaned)
1 oz Red Onions (small dice)
4 Green Onions (finely chopped, discard stems)
¼ C Green Bell Peppers (small dice)
¼ C Yellow Bell Peppers (small dice)
¼ C Red Bell Peppers (small dice)
½ C Mayonnaise
1 Egg
2 tsp Salt
1 tsp Black Pepper
½ C Bread Crumbs
4 Eggs
½ gl Buttermilk
1 C A-P Flour
1½ C Panko Bread Crumbs
Preheat deep fryer oil to 350°F. In a large mixing bowl combine crabmeat, red onions, green onions, all 3 bell peppers, mayonnaise, 1 egg, salt, pepper and bread crumbs, mix well. Portion mixture into 2 oz hockey puck shapes. In another mixing bowl combine the rest of the eggs and buttermilk. Lightly season A-P Flour with salt and pepper and dust crab cakes with flour mixture. Completely submerge crab cakes in buttermilk and then roll them in the Panko bread crumbs. Carefully place crab cakes in the deep fryer basket, fry for 2 to 3 minutes until they become a beautiful golden brown color. Cover a baking pan with paper towels and place crab cakes on the paper towels to soak up the fryer oil.
Let crab cakes rest for about 5 to 7 minutes or until they are cool enough to eat, before serving. Serve with a side of remoulade sauce (my choice) or any sauce you would like for dipping.
** Great appetizer for personal home parties and weddings or any type of party in between. **