Makes 8 - Serves 4
1 pound lump crab meat
Salt to taste
Grinding black pepper
1/4 teaspoon dried red pepper flakes crushed
2 tablespoons minced parsley
3 eggs, lightly beaten
Panko bread crumbs
Canola Oil for frying
Juice of 2 lemons
1 stick of butter (4 ounces)
Eight 3 X 1 1/2-inch aluminum muffin or cupcake tins
Combine the crab meat in a bowl with the salt, pepper, red pepper and parsley. Mix well.
Have two shallow dishes ready; one with the beaten eggs, the other with the bread crumbs.
Grab a small handful of the crab meat mixture, about 1/3 cup, and coat it in the egg. Do not worry that it does not hold together at this point. Next coat it in the bread crumbs and make a tight round. Press the mixture into a muffin tin and flatten the top. Use the rest of the crabmeat mixture, filling the muffin tin cavities. Place the filled pan on a baking sheet and cover with plastic wrap.
Refrigerate for 30 minutes to an hour to “set” the crumbs.
Heat canola oil in a frying pan so you have 1/2-inch depth of oil. Unmold the cakes and gently place them in the oil to fry, a few at a time. When the edges begin to brown, turn them over and brown the other side. Keep warm while cooking the remainder. Set aside.
Melt a stick of butter in a small saucepan. Add the lemon juice and a pinch of salt.
Place 2 cakes on each of 4 plates; spoon some of the sauce over the top and serve hot.
This recipe is featured on show 1803, Crab Cakes – Tortine di Granchio.
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