Total Steps
4
Ingredients
13
Tools Needed
3
Related Article
http://www.lespetitesgourmettes.com/linda/huff-and-puff/Ingredients
- 1 tablespoon parsley, chopped
- Panko (for garnish)(optional)
- lemon wedges (for garnish)(optional)
- 1 tablespoon chives, chopped
- Tabasco(optional)
- 1/2 teaspoon Old Bay Seasoning
- 1/2 teaspoon Worcestershire Sauce
- 1/2 cup mayonnaise
- 1/3 cup Panko or plain bread crumbs
- 1 pound canned crab claw meat or lump crab meat, picked over
- 6 tablespoons sweet butter
- 1/2 cup celery, finely chopped
- 1/2 cup onion, finely chopped
Instructions
1
Step 1
until tender
Cook the onions and celery in 4 tablespoons of the butter until tender. Add the crab and bread crumbs and mix thoroughly. Remove from heat.
2
Step 2
an hour
Combine the remaining ingredients in a large bowl thoroughly and add the crab mixture. Mix to incorporate. On a sheet pan, make 16 small crab cakes and chill for an hour.
3
Step 3
a couple minutes on each side
Right before serving dip the crab cakes into a bowl of panko and coat them lightly. Put a tablespoon of butter into a large skillet and fry half of the cakes for a couple minutes on each side, then repeat for the remaining cakes.
4
Step 4
Serve with Sauce Remoulade and lemon wedges.
Tools & Equipment
skillet
large bowl
sheet pan