Crab Cakes by Michael

Name: Crab Cakes by Michael
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 65
Cuisine: Global
Ingredients: 710 milliliters crushed buttery round crackers, or as needed; 5 kilograms crabmeat, flaked; 2 Tbsps dry mustard; 12 eggs; 79 milliliters chopped fresh chives; 79 milliliters chopped fresh parsley; 1 Tbsp ground black pepper; 1 Tbsp kosher salt; 710 milliliters mayonnaise; 3 Tbsps seafood seasoning (such as South Shore®); 59 milliliters vegetable oil for frying, or as needed

Crab Cakes by Michael requires around 20 minutes from start to finish. One portion of this dish contains around 17g of protein, 10g of fat, and a total of 168 calories. For $1.6 per serving, you get a hor d'oeuvre that serves 65. It is a good option if you're following a dairy free and pescatarian diet. If you have chives, kosher salt, parsley, and a few other ingredients on hand, you can make it. To use up the buttery round crackers you could follow this main course with the Ritz Cookies as a dessert.

Instructions

Beat eggs, mayonnaise, parsley, chives, seafood seasoning, mustard, salt, and pepper together in a large bowl until smooth. Gently stir crabmeat into the egg mixture. Fold crushed crackers into the crab mixture in small amounts just until the mixture holds together. Divide the mixture into 3-ounce patties.

Ingredients you will need

Seafood Seasoning

Mayonnaise

Crab

Crackers

Mustard

Parsley

Chives

Pepper

Egg

Salt

Equipment you will use

Bowl

Heat a small amount of oil in a skillet over medium heat. Cook patties in hot oil until browned and cooked through, about 2 minutes per side.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Equipment

Bowl

Frying Pan

Ingredients

Servings:

710milliliters

crushed buttery round crackers, or as needed 5kilograms

crabmeat, flaked 2Tbsps

dry mustard 12

eggs 79milliliters

chopped fresh chives 79milliliters

chopped fresh parsley 1Tbsp

ground black pepper 1Tbsp

kosher salt 710milliliters

mayonnaise 3Tbsps

seafood seasoning (such as South Shore®)59milliliters

vegetable oil for frying, or as needed

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. 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 Estate Winery Sta. Rita Hills Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 27 dollars per bottle.