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Island Crab Cakes

by Guerry Norwood


Ingredients:

1 lb. jumbo lump crabmeat
¼ cup thinly sliced chopped up Vidalia Onion
1 egg
3 tbsp. mayonnaise (Helmans)
¼ cup panko bread crumbs; reserve extra panko bread crumbs
¼ tsp. ground moderately hot red pepper, such Chipotle
½ tsp. sweet paprika
Scant 1 tsp. ground white pepper
Pinch of cayenne
Scant 1 tsp. lemon juice
½ tsp. salt

Cooking Instructions:

1. Transfer the crabmeat into a bowl and keep cold.

2. Whisk the egg with the mayonnaise, and then add remaining ingredients, mixing well. Let mixture gather for 15 minutes.  Scrape egg mixture over crab and fold gently with a rubber spatula. Try not to break up the crab meat lumps. Let the mixture rest in the refrigerator for a couple of hours in a tightly covered container.

3. Sprinkle reserved bread crumbs on a plate. Divide crab mixture into quarters; gently form each portion into a loose ball and gently press onto plate to form a disheveled patty. Repeat with remaining crab, cover, and refrigerate until ready to cook, up to several hours.

4. In a skillet over medium heat, warm about ½ inch of olive oil or clarified butter until it is shimmering hot but not smoking. Carefully add crab cakes and turn when nicely colored, about 3 or 4 minutes. Continue cooking second side until golden brown, about 2 minutes. Garnish with lemon and Saffron Aioli (recipe to follow). Serve immediately.

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