LUMP CRAB-CAKES

by Chef Scotty


RISE AND SHINE KAUT 43 OKC

1.19.16

I love crab-cakes! They're not only delicious, but easy to make and have many uses. 

Serve on a platter for the perfect Sunday brunch or at a cocktail party. If you're looking for a great meal , toss mixed greens with a vinaigrette and add poached eggs; Add crab-cakes and BOOM! 

 

 Ingredients: 

1 pound lump crab meat

1 sleeve Saltine crackers crushed 

1 cup chopped green onion 

1/2 cup minced celery

1/2 cup diced red bell pepper

2 cloves garlic smashed and minced

3 tablespoons unsalted butter

1 cup shredded parmesan 

2 eggs beaten 

3 tablespoons balsamic vinegar

Sriracha to taste

In The Kitchen With Scotty “Cook’s Line” Seasoning to taste 

Breading: 3 eggs beaten, 1 cup flour, 2 cups Panko bread crumbs

Grapeseed or Canola Oil for frying 

 

Make: 

  1. In a sauté pan, begin melting the butter on low heat. Add the onion, bell pepper, and celery, and sweat on low heat until tender and transparent. Add a pinch of Cook’s Line Seasoning, and cook in.  Set aside and let cool slightly.
  2. In a large bowl add your lump crab meat, crushed saltines, and the rest of the ingredients including the beaten eggs. Next add your sauté mixture. Begin to fold in all the ingredients, careful not to break up too much of the lump crab meat. Chill the mixture in the refrigerator for 15 minutes .
  3. Begin setting up a breading station. In three separate shallow dished have your beaten egg, flour, and  Panko bread crumbs ready to go. Begin heating a sauté pan with a shallow amount of grapeseed oil on low. You want a low sizzle when cooking the crab cakes not a fast hot sizzle. 
  4. remove the crab cake mixture from the fridge, scoop out the desired amount, ball and form into the shape of a crab cake. dredge lightly in flour, then beaten egg, then coat fully in the Panko bread crumbs. Gently lay into the hot sauté pan and slowly begin to brown and cook. Cook both sides of the crab cakes, then remove to a pan/plate lined in paper towel to drain excess oil. Keep warm until ready to use. 

Don't forget to stop by the "SHOP" section of this website to purchase any In The Kitchen With Scotty handcrafted sauces and spice blends that you may need for this recipe. Happy Cooking, and thank-you for supporting my small business! -Scotty


Check out my recipe for rémoulade sauce; It’s prefect with crab-cakes! 

http://www.inthekitchenwithscotty.com/scotty-recipes/2015/8/29/rmoulade-sauce?rq=remoula

or top your crab cakes with mixed greens, and a poached egg for a great meal! Here’s my favorite “Caesar Dressing” for salads.

http://www.inthekitchenwithscotty.com/scotty-recipes/2015/8/29/n2um3oqpuuz6l0gikk0lgxrnq29pfw?rq=caesar