Friday, March 28, 2008

Val's Crab Cakes

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This recipe for extraordinary East Coast crab cakes comes from my friend, Val Kane, of Oceanside. Her buddy, Laurie Levenson, when describing them says, "These crab cakes rock! You're going to love them.".


1 lb Chesapeake Bay crabmeat (black can, deli dept. of Costco – around $16)
1 egg, beaten
2 tsp yellow mustard (Coleman’s)
½ cups mayonnaise
¼ tsp worcestershire sauce
½ cup diced onion
½ tsp black pepper
¾ tsp Old Bay seasoning
1 cup panko (Japanese breads crumbs)

Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab mixture into desired size. Fry in a skillet with vegetable oil on medium to high heat (about ½ inch of oil in bottom of skillet.) Fry on one side until golden brown and turn over on the other side to get the same. Place on paper towel to drain excess oil – enjoy with your favorite tartar sauce.

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