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Crunchy Crab Cakes

Lent is here so why not kick it off with crunchy crab cakes. The best thing to do when making them is to keep it simple, using just a few ingredients. This is also good made with flaked cooked fish.

Crunchy Crab Cakes
Serves 4

8 ounces fresh crab meat


Salt to taste

Grinding black pepper

3 shakes of hot red pepper sauce
3 eggs
Juice plus zest of 1 large lemon
1 cup Panko bread crumbs

½ cup sunflower oil for frying

Combine the crabmeat (or fish in place of crab meat) in a bowl with the salt, pepper, red pepper sauce, one egg, parsley, lemon juice and zest. Mix well.

Beat the remaining eggs in shallow bowl with a fork to break them up. Place the breadcrumbs in a separate bowl.

Using two spoons, scoop up about 1/3 cup of the crabmeat mixture and coat it in the egg. Do not worry that it does not hold together at this point. Next coat it in the breadcrumbs and with your hands, make a tight round about ½ inch thick.

As you make them, place them on a baking sheet and refrigerate them uncovered for about 30 minutes. This will allow the crumbs to “dry” so they will brown nicely.

Heat half the oil in a large non-stick saute pan until the oil begins to shimmer and fry, a few at a time. When the edges of the crab cakes begin to brown, carefully turn them over using two spatulas and brown the other side. Transfer the crab cakes to a warm serving platter and cook the remaining crab cakes using additional oil if the pan seems dry.

Place two crab cakes on each of 4 plates and serve with lemon sauce spooned over the top and accompany with a side of veggies.


Olive Oil Lemon Sauce

Makes about 3/4 cup

Juice of 2 large lemons plus the zest
1/2-cup extra virgin olive oil
2 tablespoons hot water
1 clove garlic, minced
2 tablespoons minced parsley
1 teaspoon dried oregano
Fine sea salt to taste
Grinding black pepper

Combine all the ingredients except the salt and pepper in a medium size bowl and whisk until the ingredients are well blended. Add salt and pepper to taste.

 

 

 

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