These crab cakes are a product of two friends with different perceptions, creating and compromising together. The result: a hint of many different tastes, which blend to enhance the fresh flavor of lump crab meat. Make them ahead of time and simply heat and serve to guests with a dollop of tartar sauce.
Cooking With Friends Kitchen
2 eggs, lightly beaten
½ cup mayonnaise
¼ teaspoon ground mustard
1 tablespoon lemon juice
3 tablespoons chopped fresh parsley
2 tablespoons yellow pepper, finely diced
2 shallots, diced finely
2 teaspoons old bay seasoning
1 teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon pepper
2 teaspoons horseradish
15 ounces of jumbo lump crab meat
1 cup panko bread crumbs
3 cups panko bread crumbs
6 eggs, lightly beaten
1 cup white flour
1 cup canola oil for frying
In a medium sized bowl, whisk together the eggs, mayonnaise, ground mustard, lemon juice, parsley, peppers, shallots, Old Bay seasoning, Worcestershire sauce, salt, pepper and horseradish. Gently mix in the crab meat and bread crumbs.
On a counter top next to the stove, set out the flour, panko bread crumbs and beaten egg mixture in shallow bowls. Create small balls of crab, about 1 teaspoon full, squeezing out excess liquid. Gently coat each ball in flour, then egg and finally in Panko bread crumbs.
Heat the canola oil on a medium high heat. Place the balls of crab into the pan, pressing down slightly to form a small cake. Fry the crab cakes for 2-3 minutes on each side in batches until golden. Drain on paper towel lined plate for a minute and then transfer to a baking sheet and freeze uncovered immediately. Replace the oil and repeat until all of the crab mixture is used, working from skillet to paper towel lined plate to freezer.
50 mini crab cakes