1. Crab cakes are perhaps one of the easiest and the
tastiest of all seafood dishes to make. These simple,
round patties can be baked, grilled, or fried in a pan
and they are extremely easy to prepare. Besides the
crab meat, either real or imitation, all you need are
fresh breadcrumbs, eggs, milk, and a few seasonings
to create crispy and delicious crab cakes.
e diaper cakes
2. Vary some of the ingredients you use in your crab cakes and choose from
flavorful additions such as celery, red, white, or yellow onions, green and red
bell peppers, or green and red chili peppers for an extra spicy patty For the
crispiest of crab cakes, e diaper cakes you will want to fry them in a skillet
using butter, clarified butter, or vegetable oil over medium heat until golden
brown Extra Crispy Crab Cakes Recipe What You Need 1/3 cup mayonnaise
1 large egg, lightly beaten 1 tablespoon celery, chopped 1 tablespoon green
pepper, chopped 1 tablespoon onion, chopped 1 tablespoon flat leaf parsley,
chopped 2 tablespoons fresh lemon juice 1 teaspoon Dijon mustard 1
teaspoon seafood seasoning 1 teaspoon Worcestershire sauce 1/4 teaspoon
Tabasco sauce 1 pound fresh lump or jumbo crabmeat, shredded 2 cups soft
white bread crumbs- divided in half 1/4 cup butter (no substitutes) 4
tablespoons vegetable oil - divided in half Lemon wedges How to Make It In a
large mixing bowl combine the mayonnaise, the lightly beaten egg, the
chopped celery, green pepper, onion and celery and mix well Add in the
lemon juice, mustard, seafood seasoning, and the Worcestershire and
Tabasco sauces and stir well
3. Fold the crab meat into the mixture and 1 cup of the soft white bread crumbs
until just blended together Line a baking sheet with waxed paper and put the
rest of the bread crumbs on a large plate and set aside Using about 1/3 of a
cup of the crab mixture, gently shape into a rounded patty then coat lightly with
the bread crumbs Place each patty on the waxed paper lined baking sheet
and refrigerate for 4 hours
4. Preheat the oven to 250 degrees Fahrenheit Microwave the butter on high in
a glass measuring cup covered with plastic wrap for 1 minute or until melted
Allow the butter to stand for 2 minutes or until the solid portion has settled to
the bottom of the cup Skim the foam off the top, discard, and pour the clear
liquid into a cup
5. Add 1 tablespoon of clarified butter along with 2 tablespoons of vegetable oil
in a skillet over medium to high heat Add half of the crab cakes and cook for
about 4 minutes or until the bottoms turn golden brown Turn the cakes over
and cook for another 4 minutes Put the first 4 crab cakes on a baking sheet
and place in the oven to keep warm while the second batch is cooking
6. Cook the remaining cakes with the rest of the butter and oil Serve your extra
crispy crab cakes with lemon wedges Makes 8 cakes for serving 4
