Wednesday, March 18, 2009

Chef Jon Bonnell's Lump Crab Cakes

Here is a recipe from the Super Suppers Cookbook by Judie Byrd. My friend Adina has made this recipe several times and they love it. She usually makes it to freeze and eat later. I tasted them once and they were delicious!

3 eggs, beaten
1 cup chopped green onion (green parts only)
1/2 cup diced red bell pepper
1/2 cup mayonnaise
1 T Dijon mustard
1 T Worcestershire sauce
1 T bottled hot sauce (optional)
1 t Creole seasoning (or to taste)
2 pounds fresh lump crabmeat
1 1/2 cups panko bread crumbs
2 T olive oil
2 T butter
1 recipe Green Onion and Lime Aioli (this is Adina's favorite part)

1. In a large bowl combine eggs, green onion, bell pepper, mayo, mustard, Worcestershire sauce, hot pepper sauce (if desired) and Creole seasoning. Add crabmeat; mix well. Shape crab mixture into 12 patties. Press bread crumbs into both sides of each crab cake (pack them tight so they don't fall apart)

2. Preheat oil and butter in a large skillet over medium-low heat. Cook crab cakes in hot oil and butter until golden brown, turning once. Serve with Green Onion and Lime Ailoi. (recipe in seperate post)

FREEZE AHEAD: Prepare through Step 1. Place in a freezer container, seperated by wax paper and freeze up to 1 month. Defrost completely in refrigerator. Coninue according to Step 2.

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