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Crab Cakes

Demonstrated by: Executive Chef OnJin Kim, owner of OnJin’s Café.
OnJin’s Gourmet Ideas - 2001.

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Ingredients:

Crab Cakes

  • 1/2 medium onion, grated
  • 1 small carrot, minced
  • 1 stalk celery, minced
  • 1/2 red bell pepper, minced
  • Kernels from 1 cob of fresh corn
  • 3 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped parsley
  • 1 lb crab meat, well drained
  • 1 egg
  • 1/4 cup mayonnaise
  • 1 tablespoon Worcestershire sauce
  • Dash of hot pepper sauce
  • 1 teaspoon bay seasoning
  • 2 cups flour
  • 3 eggs, beaten
  • 3 cups panko (Japanese bread
  • crumbs)
  • 1 tablespoon olive oil
  • 1 tablespoon butter

Directions:

  1. Preheat electric oven to 350°F.
  2. Place vegetables and herbs in a fine strainer and drain well; squeeze to remove excess liquid.
  3. Combine vegetables with crab, the 1 egg, mayonnaise, Worcestershire sauce, hot pepper sauce, and bay seasoning; mix lightly.
  4. Form into 12 balls.
  5. Dredge balls in flour, dip into beaten eggs, and coat with panko.
  6. Lightly press each ball into a 3/4-inch thick cake.
  7. In a skillet, heat olive oil and butter; lightly brown cakes.
  8. Place in oven and bake for 8 minutes or until heated.
  9. Serve with the Tomato Sauce.

Makes 12 crab cakes.

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