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1 1/2 Cups Lump
Crab Meat drained, cleaned, defrosted
1/3 Cup Onion
finely chopped
1/3 Cup Celery
finely chopped
1 Teaspoon Garlic
minced
3 Tablespoons Fresh
Red Pepper finely chopped
1 Tablespoon Fresh
Parsley, chopped
1 Egg large,
beaten
1/4 Cup Mayonnaise
1 Teaspoon Dijon
Mustard
1 Tablespoon Olive
Oil
1 1/2 Cups Nama
Panko Bread Crumbs
1/8 Teaspoon Salt
1/10 Teaspoon White
Pepper ground
Instructions for Nama Panko Crab Cakes
1. Combine onion, celery, garlic and olive oil in a
sautee pan and sweat for four minutes on high heat. Place cooked mixture
in mixing bowl. Allow to cool.
2. Add seasonings, parsley, mayo, mustard to bowl
and incorporate into cooled mix.
3. Add crab and Nama Panko bread crumbs to bowl and
mix well.
4. Form into 12 uniform round cakes. Hold under
refridgeration.
5. Cook crab cakes in skillet with three oz. of
olive oil over medium high heat for 2-3 minutes per side until lightly
browned.
6. Serve with Chipole Remoulade Sauce
Chipotle Remoulade Sauce for Nama Panko Crab Cakes
1 Cup Mayonnaise
2 Tablespoons Whole Grain Dijon Mustard
2 Tablespoons Gherkins, finely chopped
2 Tablespoons
Capers, drained chopped
1 Tablespoon
Parsley, minced
1 Teaspoon Chipotle
puree’
1/2 Teaspoon Lemon
Peel grated
1/2 Teaspoon Black
Pepper, ground
Salt to taste
1.
Combine all ingredients in a blender.
2.
Blend on pulse setting to leave sauce slightly
chunky.
3.
Adjust salt as needed.
4.
Chill for several hours before serving.
Serving Suggestion
Serve dipping sauce
in a ramekin.
Dress hot fried
Nama Panko Crab Cakes on tart slaw or cucumber salad
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