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Crabcake Recipe

January 25th, 2011 by Pamela Murski

Crabcake

These crabcakes are the ones used with the Roasted Pear-Blue Cheese Salad from one of our cooking classes at the B&B.  They would also be great served on top of homemade corn chowder with a warm french bread roll or topped with Remoulade and stuffed into a hoagie and eaten out of hand!

1 pound fresh crabmeat, picked clean

4 medium scallions, minced (1/2 cup)

1 Tb. fresh parsley

1 1/2  tsp. Old Bay Seasoning

1/4 cup mayonnaise

1 large egg

1/4 cup panko crumbs

1/4 cup oil

Gently mix first 6 ingredients.  Fold in egg with rubber spatula until mixture just clings together.  Divide into 4 parts and form cakes.  Dredge in Panko and quickly pan fry cakes in hot (but not smoking) oil in non-stick skillet.  Cook 4 to 5 minutes per side or until browned and crisp.  Serve hot.  Servings: 4

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