Baltimore Crab Cakes

Maryland Blue crabmeat combined with breadcrumbs, eggs, green onions, fresh parsley, and mayonnaise. Crab cake mixture seasoned with lemon juice, green pepper sauce, salt and pepper. Crab cakes served hot with wedges of lemon.

Ingredients -

16 ounces Maryland Blue Crabmeat, flaked
1 cup Japanese Panko Breadcrumbs, divided
2 Large Eggs, lightly beaten
¼ cup chopped Green Onions
¼ cup minced Fresh Parsley
¼ cup Real Mayonnaise
1 teaspoon mild Green Pepper Sauce
2 tablespoons Fresh Lemon Juice
¼ teaspoon Coarse Salt
Fresh Ground Black Pepper
¼ cup Vegetable Oil
2 tablespoons Butter
Lemon wedges

Preparation:

1. In medium bowl fold blue crabmeat with ¼ cup panko breadcrumbs, eggs, parsley, green onions, real mayonnaise, green pepper sauce, lemon juice, coarse salt, and fresh ground black pepper.

2. Shape crab cake mixture into 12 equal size crab cakes.

3. Add ¾ cup panko breadcrumbs to shallow bowl. Roll crab cakes in breadcrumbs to coat.

4. Plate crab cakes on a plate, cover with plastic wrap and refrigerate 1 hour.

5. Preheat vegetable oil and butter in large saute pan over medium heat until hot.

6. Cook crab cakes 4 at a time until golden brown, 3-4 minutes. Turn and cook 3-4 minutes on other side.

7. Serve hot with lemon wedges and your favorite crab cake sauce.

Variations and Recipe Ideas:

Cooking Tip

Spicy Tomato Cream Sauce

Bring 2 8-ounce bottles clam juice, 1 1/4 cups chopped seeded tomatoes, 2 cups whipping cream, 1/3 cup diced carrot, 2 tablespoons brandy, 1 teaspoon chopped seeded jalapeño chili, and 1/4 teaspoon Hungarian sweet paprika to boil in heavy large saute pan. Reduce heat to medium. Simmer 45 minutes uncovered, reducing sauce to 2 cups, stirring occasionally. Pour sauce into blender, blend until smooth. Return sauce to saute pan. Add pinch of cayenne pepper. Season sauce with salt.

Cooking Tip

Green Pepper Sauce

Found in local supermarkets with other condiments. Green pepper sauce is much milder than red pepper sauce.