Georges Crabcakes
From tomatobaron 16 years agoIngredients
- 2 Lb Jumbo lump crab meat shopping list
- 4 Slices thick cut white bread shopping list
- 1 sweet red pepper shopping list
- 1 sweet green pepper shopping list
- 1/2 Lg sweet onion (Vidalia or Walla Walla preferred) shopping list
- 2 Tb celery Seed shopping list
- 2 Tb Old Bay Seasoning shopping list
- 3 Tb Dijon mustard shopping list
- 2 Cups Mayonaisse shopping list
- 1 tsp Tabasco sauce shopping list
- 1 tsp worcestershire sauce shopping list
- 2 1/2 cups panko (japanese bread crumbs) shopping list
- 6 eggs shopping list
How to make it
- Preheat oven to 375 degrees
- Finely dice peppers and onions, set aside
- In a lg bowl add mayonaisse, celery seed, old bay, dijon mustard, tabasco, worcestershire, and eggs- mix well
- Remove crust and cut bread into small pieces (this is easier to do if you put bread in the freezer for fifteen minutes prior)
- Add bread, panko and pepper/onion mixture to bowl- mix well
- Drain crab meat thoroughly
- Gently fold crab meat into mixture careful not to break crab pieces into a stringy mess
- Refrigerate for a half hour to allow mixture to firm
- Portion into cakes
- Gently brown crabcakes on both sides using clarified butter in saute pan
- Transfer to baking sheet sprayed with non stick spray and place in oven
- Flip crabcakes halfway through bake time (approx six minutes)
- Serve with lemon wedges and cocktail sauce or with cucumber relish
- Enjoy!
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