Crab Cakes

Name: Crab Cakes
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 16
Cuisine: Global
Ingredients: 1 egg; 3 Tbsps grapeseed oil, 1 ounce at a time; 1 teaspoon ground ginger powder; 1 teaspoon ground white pepper; 1 teaspoon hot sauce, such as Tabasco; 1 Juice of lemon; 454 grams lump crab, picked; 118 milliliters mayonnaise; 59 milliliters panko (Japanese breadcrumbs); 2 teaspoons seafood seasoning, such as Old Bay

You can never have too many hor d'oeuvre recipes, so give Crab Cakes a try. One portion of this dish contains roughly 6g of protein, 8g of fat, and a total of 104 calories. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. Head to the store and pick up egg, ground pepper, lump crab, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 5 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

In a mixing bowl, mix the mayonnaise, panko, seafood seasoning, ground ginger, pepper and egg until thoroughly mixed. Finally, add the crab and blend, being careful not to break up the lumps.

Ingredients you will need

Seafood Seasoning

Ginger Powder

Mayonnaise

Pepper

Panko

Crab

Egg

Equipment you will use

Mixing Bowl

Let the crab cake mixture refrigerate and bind for 30 minutes to 1 hour. Next, portion the crab into 2 ounce cakes and lightly dust with flour.

Ingredients you will need

All Purpose Flour

Crab

Saute over medium heat in a saute pan with grapeseed oil until golden brown on the first side. Then flip and repeat on the second side. Repeat the process until all the cakes have been cooked. Finish with the lemon juice. Keep refrigerated and covered.

Ingredients you will need

Grape Seed Oil

Lemon Juice

Equipment you will use

Frying Pan

Equipment

Mixing Bowl

Frying Pan

Ingredients

Servings:

egg 3Tbsps

grapeseed oil, 1 ounce at a time 1teaspoon

ground ginger powder 1teaspoon

ground white pepper 1teaspoon

hot sauce, such as Tabasco 1

Juice of lemon 454grams

lump crab, picked 118milliliters

mayonnaise 59milliliters

panko (Japanese breadcrumbs)2teaspoons

seafood seasoning, such as Old Bay

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.