Crab Cakes or Fritters

Name: Crab Cakes or Fritters
Prep time: 22 min
Cook time: 22 min
Total time: 22 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper; 237 milliliters lump or backfin crabmeat; 237 milliliters special crabmeat (small pieces white crabmeat); 1 lemon, juiced; 118 milliliters mayonnaise; 355 milliliters panko bread crumbs; 4 servings Vegetable oil, for frying

Crab Cakes or Fritters might be a good recipe to expand your main course recipe box. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 363 calories, 19g of protein, and 24g of fat. A mixture of juice of lemon, mayonnaise, panko bread crumbs, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the panko bread crumbs you could follow this main course with the Caramel Apple Crisp as a dessert. It is a good option if you're following a dairy free and pescatarian diet. From preparation to the plate, this recipe takes approximately 22 minutes.

Instructions

If using a deep fryer, heat vegetable oil to 375 degrees F.

Ingredients you will need

Vegetable Oil

Equipment you will use

Deep Fryer

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes.

Ingredients you will need

Mayonnaise

Crabmeat

Pepper

Equipment you will use

Bowl

Roll in the panko to evenly coat. Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side.

Ingredients you will need

Vegetable Oil

Panko

Roll

Equipment you will use

Frying Pan

Drain both on a tray lined with paper towels.

Equipment you will use

Paper Towels

Serve immediately.

Equipment

Ingredients

Servings:

1teaspoons

freshly ground black pepper 237milliliters

lump or backfin crabmeat 237milliliters

special crabmeat (small pieces white crabmeat)1

lemon, juiced 118milliliters

mayonnaise 355milliliters

panko bread crumbs 4servings

Vegetable oil, for frying

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices 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 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.

Foley Estate Winery Sta. Rita Hills Chardonnay

Rancho Santa Rosa Vineyard was originally conceived as individual micro-vineyards delineated into 59 unique blocks based upon soil, exposure, elevation, grade, rootstock and clone. Rancho Santa Rosa produces remarkably rich and silky wines.