Slidin' Bayou Crab CakesFrom keni 2 years ago
- 1lb premium crab meat(fresh or from the seafood counter, if possible. I can't attest to the outcome if using canned) shopping list
- 4 green onions, finely chopped shopping list
- 1 small bell pepper, finely diced shopping list
- 2 large eggs shopping list
- 2t worcestershire sauce shopping list
- 2t Dijon mustard shopping list
- 1t hot paprika(or sweet) shopping list
- 1t Old Bay shopping list
- 1T Heinz Chili Sauce shopping list
- few dashes hot sauce shopping list
- zest from 1 lime shopping list
- 1T fresh parsley, chopped shopping list
- kosher or sea salt and fresh ground pepper shopping list
- about 1 cup panko style bread crumbs shopping list
- 1/4 cup fresh Parmesan, grated shopping list
- 12 cooked dinner rolls, sliced shopping list
For Cajun Tartar Slaw
- 8oz shredded broccoli(sometimes sold in the produce department as "broccoli slaw") shopping list
- 1/4 cup mayonnaise shopping list
- 2T dill pickle relish shopping list
- 1T Dijon shopping list
- about 1T lime juice shopping list
- 1t cajun seasoning shopping list
- about 2T green onion greens, chopped fine shopping list
- dash or two of hot sauce shopping list
- fresh ground pepper shopping list
How to make it
For Cajun Tartar Slaw
- Combine all ingredients other than broccoli in medium bowl.
- Stir well.
- Add broccoli and toss to coat well.
- Cover and refrigerate until ready to use.
For Crab Cakes
- Combine all ingredients other than Panko and Parmesan, in medium bowl.
- Mix well, by hand.
- Scoop into rounded T sized balls(I used my lil cookie scoop, you want to get about 2 dozen of these) onto a large plate or platter.
- Cover and refrigerate about an hour.
- In a shallow plate, combine Panko and Parmesan with a lil fresh ground pepper.
- Press each of the round balls, by hand, into a flatter shape, making sure to squeeze as much of the liquid out as you can as you shape.
- Immediately place them, carefully, into the bread crumbs, then flip them and coat the other side.
- Place on a lightly greased cookie sheet or on a baking stone or cast iron pan(this is what I used).
- Bake at 400 for about 17-20 minutes(start checking at 15) until lightly browned and heated through.
- Let cool in pan for a couple minutes.
- Remove with a spatula and serve them topped with the Cajun slaw on sliced dinner rolls.
- **please note, I didn't add any bread crumbs to this mixture because I wanted to try to get a filler less crab cake. I was afraid they would fall apart, and they did look like they were going to, but they turned out beautifully. If you have trouble when you get to the shaping and coating stage, just add a few bread crumbs at a time til you get a more workable mixture.