Recipe for crab cake | Spicy Dipping Sauce

1 pound jumbo-lump crab meat
1 small onion, chopped (1/2 cup)
4 scallions or green onions, thinly sliced (1/4 cup)
1 cup fresh bread crumbs
3/4 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp cayenne pepper
A few drops freshly squeezed lemon juice
2 eggs, lightly beaten
4 tbsp (1/2 stick) unsalted butter, melted
1 cup all-purpose flour
8 tbsp (1 stick) unsalted butter, melted

Carefully pick over the crab meat and remove any bits of cartilage and shell. Put the crab meat in a mixing bowl, and add the onions, scallion, bread crumbs, salt, pepper, cayenne pepper and lemon juice. Toss lightly but thoroughly to blend. Pour the eggs and melted butter into the crab meat, and mix until well-blended.

Use a 1/3 cup measure to divide the crab into 8 portions. If there is any leftover, divide it evenly among the 8 portions. Shape crab portions into round cakes 1/2 inch thick and approximately 2 inches in diameter. Dredge each cake lightly in the flour and pat lightly on each side to remove excess flour.

Heat the 8 tablespoons butter in a large skillet until hot and foaming. Put the crab cakes into the pan, leaving 1/2 inch between them. You may need to cook the cakes in batches. Cook over moderate heat for 4 minutes on each side or until golden brown all over. Remove the crab cakes from the pan and drain on paper towels. Serve

Serve crab cakes hot. Makes 8.

Spicy Dipping Sauce

1 1/2 cups cider vinegar
1 tsp salt
1/2 cup very thinly sliced green onions or scallions, including tender green
1/2 cup finely chopped shallots
3 cloves garlic, minced
2 tsp coarsely cracked black peppercorns
1/4 cup chopped parsley

Put the vinegar and salt in a nonreactive mixing bowl and stir until the salt is dissolved. Add the green onions, shallots, garlic, and cracked black peppercorns. Let stand at room temperature for 30 minutes. Stir in the chopped parsley and taste for seasoning, adding more salt if needed. Serve immediately.

Note-If you don't add the parsley, the dipping sauce will keep 5 days refrigerated. Add the parsley shortly before serving so that it doesn't turn brown in the vinegar.

Makes 1 1/2 cups.

Recipe for crab cake and dipping sauce

Crab Cakes recipe:

1 pound jumbo lump crabmeat
1/3 cup crushed Saltine crackers
3 finely chopped green onions
1/2 cup chopped red bell pepper
2 eggs
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
the juice of 1/2 a lemon
1/4 teaspoon garlic powder
1 teaspoon salt

for dredging:

1/2 cup crushed Saltines
1/2 cup flour

to cook:

1/4 cup vegetable oil
1/4 cup butter

for dredging:

1/2 cup crushed Saltines
1/2 cup flour

to cook:

1/4 cup vegetable oil
1/4 cup butter

In a large bowl, mix together everything except the crabmeat.Add the crabmeat.Gently fold the crabmeat in. You spent a lot of money on crabmeat, so it is nice to keep it as whole as possible.Line a baking sheet with tin foil, form the crab into patties and chill in the fridge for at least a hour. There is not a lot of filler in these crab cakes, so chilling them really helps hold them together.Combine together the Saltines and flour in a small bowl. Dredge the crab cakes in a mixture of flour and saltine crackers.In a large saute pan over medium heat, melt together the butter and oil. Cook the crab cakes for about 4 or until golden brown. Flip the crab cake over and brown the other side.

Cocktail Sauce

Cocktail Sauce:

1/2 cup Heinz Chili Sauce
1/2 cup ketchup
3 Tablespoons horesradish
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
hot sauce to taste

Mix everything together in a bowl.Put the cocktail sauce in another container and serve with the crab cakes.These can be made much smaller and a perfect little appetizer. Enjoy!

sauce for crab cakes |carb cake sauce |crab cake dipping

I served these with 2 dipping sauces: a spicy avocado dipping sauce and a spicy mayo. The spicy avocado was the clear favorite.

Crab Cakes: Recipe adapted from a bunch of places like here and here.
Ingredients:

• 1/4 c. mayo
• 1 tbls chopped chives
  
• 1 large egg
• 1 large egg yolk
• Juice and zest of 1 lemon
• 1 tsp dried taragon
• 1/4 tsp Old Bay
• 1/4 tsp Dried thyme
• 1 tbls dijon mustard
• Salt and Black Pepper to taste
• 1 pound jumbo lump crab meat
• 2 cups panko breadcrumbs, divided

Directions:

1. Whisk together the first 10 ingredients.
2. Add in the crab meat, breaking up slightly.
3. Add in 1 cup of panko breadcrumbs.
4. Form into patties of desired size. At this stage, I actually spread the crab meat mixture out onto a sheet pan (about 1/2 inch thick) and used a small round cookie cutter to get the shape I wanted.
   
5. Using the remaining 1 cup of breadcrumbs, coat each crab cake with panko. Chill for at least 1 hour.
6. Bake at 400 degrees for 15 - 20 minutes turning once halfway, on a parchment lined baking sheet. When they are almost done set the broiler on high to brown. I did this for about 1 minute on the first side, then flipped and broiled for another 30 seconds on the second side. Watch them carefully at this point because they brown quickly!
7. Serve with extra lemon wedges or dipping sauces (recipes below).

Spicy Avocado Dipping Sauce: Recipe Adapted from here.
Ingredients:

• 1 avocado, pitted and peeled
• 1 tbls mayo
• Juice of 1 lime
• 1/2 tsp. salt
• 1/4 tsp. sugar
• Half of a jalepeno (if you don't want it too spicy, remove the seeds and stems)
• 1/3 cup of milk

Directions:

1. Add the first 6 ingredients in the food processor and pulse a few times. Slowly add in the milk and puree until it is smooth and has reached the consistency that you want.

Spicy Mayo
Ingredients:

• Mayo
• Siracha Hot Sauce

Directions:

1. Mix together. I used a 3:1 ratio of mayo to hot sauce, but just start from there adjust to taste.
   

dipping sauce crab cakes|make crab cakes

This recipe can be made with any Pacific Crab. You can substitute Parmesan Cheese for Asiago, although we feel that a mild Asiago brings out the flavor of the crab more consistantly.

The Garlic Aioli Dip: (make this first)

Ingredients:
2 Cloves of Garlic, peeled & minced
1 tsp Lemon Juice
¼ tsp Salt
½ tsp fresh ground black pepper
2 Egg Yokes
1 tbsp Fresh Parsley or ½ tbsp of Dried Parsley
Macadamia Oil

1. Combine Garlic, Egg Yokes, Lemon Juice, Parsley, Salt & Black Pepper in a Food Processor or Blender & puree.
2. Slowly add the MacadamiaOil until the mixture has formed a thick emulsion.
3. Refrigerate until use

Crab Cake Asiago Recipe

Ingredients:
1lb Shucked Crab Meat
6oz Asiago Cheese, Grated
2 Cloves Garlic, Minced
¼ tsp Dried Oregano
¼ tsp Dried Parsley
½ tsp Red Pepper Flakes
Sea Salt or Kosher Salt (Non Iodized)
3 tbsp Macadamia Oil
2 Large Eggs
2/3 Cup of Unseasoned Bread Crumbs
Unsalted Butter

Prep:
1. Thaw & open or shuck the meat from your King or Dungeness Crab, drain & place in mixing bowl.
2. In a Separate Bowl add Parmesan Cheese, Garlic, Seasonings, Salt to taste, Eggs, & Bread Crumbs; mix well 3. Fold in Crab Meat into the other ingredients with a rubber spatula
4. Form into 4-6 patties and place on a plate or baking pan.
5. Cover & refrigerate for 30 minutes minimum to allow them to set up

Cooking:
1. Heat 3tbsp Macadamia Oil & ¼ Stick of Unsalted Butter in Sauté’ Pan over medium/high heat, cook patties until golden brown on each side. The Crab Cakes are done when the internal temperature reaches 155 F.


Enjoy!

easy crab cake recipe

Crab Cakes

Crab Cakes

• 2 eggs
• 1/4 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire
• 1 teaspoon Old Bay seasoning
• salt and pepper
• 1/4 tsp of red pepper
• 1 3/4 pounds lump crab meat
• 2 tablespoons finely ground salt crackers

Butter for sauteing

• Bread crumbs as needed

Instructions:

• Whisk the eggs in a mixing bowl to blend
• Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, salt and pepper and red pepper
• Mix in crab and cracker crumbs
• Form into 8 cakes
• Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
• Coat the crab cakes with bread crumbs
• Sauté in butter until golden

make crab cakes|best crab cake recipe

Nonstick cooking spray
1 egg, lightly beaten
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
Dash hot sauce
1/2 teaspoon crab boil seasoning (recommended: Old Bay)
1/2 cup finely chopped red bell pepper
1 scallion, including green top, finely chopped
1 pound lump crab, picked over for cartilage
3/4 cup dry bread crumbs
1/4 teaspoon salt
Freshly ground black pepper
Smarter Tartar Sauce, recipe follows
Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.

In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread rumbs in a shallow dish.

Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.

Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Smarter Tartar Sauce:
6 tablespoons nonfat plain yogurt
2 tablespoons mayonnaise
1 scallion, finely chopped
1/4 cup finely chopped sour pickles
1 tablespoon chopped capers

Spoon yogurt into a small bowl lined with paper towels. Place in the refrigerator for 1/2 hour until some of the liquid from the yogurt is released. Scoop thickend yogurt into a small bowl, add the rest of the ingredients and stir to combine.

Baked crab cakes

Creole Crab Cake Ingredients:
1/2 cup of mayo
1 large egg
1 tablespoon of dijon mustard
2 tablespoons of chopped garlic
2 tablespoons of dried chives
2 or 3 tablespoons Mrs. Dash table blend

dash or 5 of Creole Seasoning
¼ of a red onion diced
1 lb (16 oz) of lump crabmeat
3/4 cup of finely ground pretzels
2 tablespoons of butter
1 tablespoon of olive oil

Alaskan king crab cakes with sauce

Make mouths water with this crab cake and lemon dill sauce recipe.

In a bowl add
2 eggs,
1/2 cup breadcrumbs,
1/4 cup of mayonnaise,
1 teas. Worcestershire sauce,
1 teas. Old Bay Seasoning,
1/4 teas mustard powder,
and 1/4 teas. black pepper.

Blend mixture until it is all melded together. Fold 1 pd. of Alaskan king crab meat into mixture. If mixture is to moist add more bread crumbs a little at a time. To make patties make a large meat ball and hand press into a patty. Refrigerate patties for a couple of hours.

In a bowl add

1/3 cup of sour cream,
1/3 cup mayonnaise,
1 teas black pepper,
2 teas fresh lemon juice,
1 TBSP of deli style mustard,

and add dry dill to taste. Mix the lemon dill mixture together. Remove crab cakes from refrigerator Dust them with bread crumbs. Heat butter in cast iron skillet on med-high. After well heated lower temperature to med-low. Place crab cakes in skillet and cook for 5 minutes on each side or until done. Remove crab cakes from skillet. Place a dollop of the lemon dill sauce on each Alaskan crab cake. Using this recipe tutorial, you'll achieve an easy and great tasting recipe.

Baltimore Crab Cakes|Baltimore best crab cakes

Think you've had good crab cakes? Try this recipe, a classic from Baltimore!

Prep: 15 minutes + chilling
Cook: 15 minutes
Yield: 6 crab cakes

1 egg, beaten
4 tablespoons mayonnaise
1/3 cup plain breadcrumbs
1 tablespoon minced fresh parsley
1 teaspoon Old Bay seasoning
2 teaspoons Worcestershire sauce
1 teaspoon prepared mustard
salt and pepper to taste
1 pound lump crabmeat, cartilage removed
breadcrumbs for coating crab cakes

In a bowl, combine beaten egg, mayonnaise, bread crumbs, parsley, Old Bay, Worcestershire sauce, mustard, salt and pepper and mix well. Pour mixture over crabmeat and toss gently but thoroughly.

Form into 6 crab cakes and coat with breadcrumbs. Refrigerate 15 minutes.

Place on a baking sheet and bake at 425 for 8 minutes on each side, or until golden brown.

Tips and Tricks
If using dried parsley, use 1 teaspoon. The crab cakes can be made ahead of time and refrigerated until baking. Light mayonnaise is OK to use, but do not use fat-free mayonnaise, as the texture is not thick enough to hold the cakes together. Crab cakes can also be broiled for 5 minutes on each side, or fried in oil.
Make It Healthier
Omit the salt. Use less Old Bay. Use whole wheat bread crumbs, Bake or broil crab cakes instead of frying.
How Kids Can Help
Measure ingredients. Stir ingredients together. Older kids can form the crab cakes.

Baked Crab Cakes

spicy mango lime sauce

INGREDIENTS:

• 1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces
• 1 large egg
• 3 tablespoons lemon juice
• 6 tablespoons Dijon mustard
• 3 tablespoons mayonnaise
• 2 teaspoons Old Bay seasoning
• 1/4 teaspoon cayenne pepper
• 1 pound jumbo lump crabmeat
• 1 cup cracker crumbs
• Salt, to taste
• 2 large ripe mangos, peeled and flesh removed from pit
• Juice of 2 limes
• 1 teaspoon sugar
• Pinch of salt
• 2 serrano chile peppers (or 1 jalapeño), stem and seeds removed, diced very fine
• 2 tablespoons olive oil
• 1/2 cup red onion, diced into 1/4-inch pieces

PREPARATION:
In a medium sauté pan over medium-high heat, add the 2 tablespoons of olive oil. Gently cook the onion and red peppers until soft, about 4 minutes. Remove from heat. Pick through the crabmeat and remove any shell or cartilage you may find. In a large bowl, whisk together the egg, lemon juice, Dijon mustard, mayonnaise, Old Bay, and cayenne.
With a rubber spatula, fold in the sautéed vegetables, crabmeat, and cracker crumbs. Season with salt. Refrigerate mixture for 1/2 hour for flavors to meld and breadcrumbs to absorb some of the liquid. Preheat oven to 350° F.

Divide the crab mixture into 8 portions. Roll each portion into a ball with your hands and place onto a cookie sheet lightly coated with vegetable oil or covered with aluminum foil. Press down gently on each ball to form a cake. Put cookie sheet into the oven and bake until crab cakes are golden brown on each side, about 20 minutes. Turn the crab cakes over half way through. (Alternatively, you may also fry the crab cakes in oil or butter. About 3 minutes each side.)

While the crab cakes are baking, make the Spicy Mango Lime Sauce. Place the man- go, lime juice, sugar, and pinch of salt into a food processor and blend until pureed. If sauce is too thick, add a tablespoon or two of cold water. Stir in the diced chiles. To serve: Place 1 or 2 crab cakes onto plates (1 for an appetizer, 2 for an entree). Drizzle crab cakes with 2 tablespoons of Spicy Mango Lime Sauce. Add a fresh green salad on the side if you like.

baked crab cake recipe

OVEN-BAKED CRAB CAKES

Makes about 20 crab cakes

5 cups cornflakes
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 teaspoons Old Bay seasoning
1/8 teaspoon cayenne
2 large egg yolks
2 pounds jumbo lump crab meat, picked over
1/2 stick (1/4 cup) unsalted butter, softened


Accompaniment:tartar sauce


In a food processor pulse cornflakes until ground coarse and spread in a shallow baking pan.

In a large bowl whisk together mayonnaise, mustard, Old Bay seasoning, cayenne, and yolks and add crab meat and salt and pepper to taste, tossing mixture gently but thoroughly.

With a 1/4-cup measure form a crab mixture into slightly flattened rounds about 2½ inches wide and 3/4 inch thick and gently coat crab cakes with cornflakes, transferring as coated to a wax-paper-lined baking sheet. Chill crab cakes, covered with plastic wrap, at least 2 hours and up to 4 hours.

Preheat oven to 400°F.

Transfer crab cakes to a large baking sheet. Put about 1/2 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.

Serve crab cakes with tartar sauce.

crab cake sauce

Crab Cake Sauce
(Serves 4 - 6 people)



INGREDIENTS
2 tbsp Potato, small; peeled and steamed
1/2 tsp Parsley, Chopped
1/2 tsp Chopped Garlic
1 pinch Paprika
1/4 tsp Old Bay Seasoning
1/2 tsp Lemon Juice
3/4 pint Mayonnaise
1 tbsp Celery, minced
1 tbsp White onions, minced
1 tbsp Sweet red Pimientos

PROCEDURE

Clean the vegetables, then chop onion, celery, and sweet red pimientos in the blender to minced sizes.
In the same blender you can add chopped parsley, chopped garlic, paprika, Old Bay seasoning, Lemon juice, cooked and peeled potato, and mayonnaise and pulse until blended. The sauce should be emulsified as a dressing.
Seal in a container, and name and date. It will last a week in the refrigerator, and serves 4 to 6 people in 2 oz servings.

Salmon Cakes

Ingredients:

◦1 tablespoon vegetable oil
◦1 teaspoon sesame oil
◦2 cloves garlic, chopped
◦1 green onion, chopped
◦1 tablespoon miso paste
◦1 cup heavy cream
◦1/4 cup white wine or 1/8 cup sake
◦1/4 cup fresh lime juice
◦3/4 cups dry bread crumbs (pulse white bread in food processor to make your own)
◦Salmon, cooked and flaked (about 7-8 ounces)
◦1/3 cup chopped onion
◦1/4 cup chopped fresh cilantro
◦1 egg
◦1 tablespoon soy sauce
◦1 tablespoon water
◦2 tablespoons vegetable oil + 1 tsp for sautéing the onions
Directions:

1.Heat the vegetable oil and sesame oil in a large skillet over medium heat. Add the green onion and garlic, and cook until tender. Stir in the miso paste and sake until blended. Bring to a simmer then stir in the cream and lime juice. Return to a simmer and cook until thickened, about 7 minutes. Remove from heat and set aside.
2.Heat 1 tsp of oil and saute onions in a separate pan for 3-4 minutes or until tender.
3.In a medium bowl, stir together the bread crumbs, salmon, sauteed onion, and cilantro. In a small bowl, whisk together the egg, soy sauce and water using a fork. Stir about half of this into the salmon mixture, and if it seems dry, stir in a little more until the salmon mixture will stick together in patties.
4.Heat the oil in a large skillet over medium-high heat. Form the salmon mixture into 2 inch patties for appetizers, or 4 inch patties for a main dish. Fry patties for about 4 minutes per side, or until golden brown. Serve with the sauce drizzled over, or separately for dipping.

she crab soup recipes

1 16-oz. package thin bún
(Vietnamese rice vermicelli)

10 live blue crabs (about 3 1⁄2 lbs.)

1⁄2 cup small dried shrimp

3 egg whites, beaten

5 tbsp. corn oil

5 scallions (green parts cut crosswise
into thirds, white parts thinly sliced)

2 1⁄2 tbsp. paprika

1 tbsp. fine shrimp sauce,
plus more for serving (optional)

1 tbsp. sugar

3 medium tomatoes, cored
and each cut into 8 wedges

2 cups mung bean sprouts

1 cup loosely packed mint leaves

1 cup loosely packed purple perilla
(called tía tô) or basil

Asian chile sauce, preferably Sriracha,
for serving

1. Bring a large pot of water to a boil. Add the rice vermicelli and cook, stirring occasionally, until tender but firm to the bite, 1–3 minutes. Drain in a strainer and rinse under cold water. Set aside.

2. Rinse crabs thoroughly under cold running water. In a 10-quart pot, bring 6 quarts of water to a boil over high heat. Add crabs and cook, covered, until the shells turn a vibrant reddish orange, about 8 minutes. Using tongs, transfer crabs to a large bowl; let cool slightly. Set the pot of crab broth aside.

3. Working with 1 crab at a time, use a table knife to pry off top shell. With a small spoon, scoop out the brownish-yellow innards (also known as the mustard) and roe (if present) attached to the inside of top shell; transfer to a bowl. Place top shell in pot of reserved crab broth. Pull off and discard fingerlike gills attached to bottom of crab. (Rinse out any sand lodged behind gills.) Break the bottom shell in half, extract the meat with your fingers, and add it to the bowl of innards. Transfer bottom shell to the pot of reserved broth. Crack claws; add to broth. In the end, you should have about 1 cup of the crab mixture; set aside.

4. Put the pot of crab broth and shells over high heat; bring to a boil. Lower the heat to medium and simmer, without stirring, about 30 minutes. Strain the broth through a fine-mesh sieve. Transfer 15 cups broth to a 6-quart pot; set aside. (Reserve remaining broth for another use.)

5. Meanwhile, combine the dried shrimp with 1 1⁄2 cups water; bring to a boil. Lower the heat to medium-low; simmer until soft, about 15 minutes. Strain over a bowl, reserving shrimp and liquid separately.

6. Purée the softened dried shrimp in a food processor to a coarse paste. Add reserved crab mixture; pulse to combine. Transfer to a bowl and stir in the egg whites. Set crab mixture aside.

7. In a small saucepan, heat 3 tbsp. oil over medium heat. Add green scallion pieces; cook until slightly wilted, about 3 minutes. Transfer to a plate. Return pan to medium-low heat; heat remaining oil. Add paprika; cook, stirring frequently, until it turns a deep, brick red color, about 5 minutes. Set pan aside.

8. Combine crab broth and shrimp liquid; bring to a boil. Reduce heat to medium-low; add shrimp sauce, sugar, and tomatoes and simmer the soup until tomatoes are slightly softened, about 20 minutes.

9. Break reserved crab mixture into little pieces. Sprinkle over soup; they'll drop to the bottom. Simmer soup, without stirring, until mixture floats to surface to form somewhat puffy top layer resembling cooked egg whites, 3–5 minutes. Drizzle paprika mixture over soup; sprinkle with cooked and raw scallions.

10. To serve: Mix the sprouts, mint, and perilla in a bowl; set on the table along with the shrimp and chile sauces. Divide the reserved noodles between serving bowls and ladle some of the soup into each bowl. Garnish bowls with the herb mixture and sauces to taste.

chesapeake crab cakes

ingredients:

1 ts Sharp prepared mustard
1 tb Freshly squeezed lemon juice

6 tb Olive oil, divided

1/2 ts Salt

1/2 ts Freshly ground black pepper

1 lb Lump crabmeat, picked clean

1/2 c  Dry, unflavored bread crumbs

1 pn Of cayenne pepper

4 tb Butter

directions:

Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper. Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them. Melt butter together with 2 Tbs of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately. Makes 4 main-course servings

old bay crab cake recipe

For the remoulade:

1/4 cup mayonnaise

2 tablespoons hot pepper jelly

1 teaspoon capers, chopped

1 tablespoon sweet gherkin, chopped

1 tablespoon chopped fresh parsley

1 teaspoon Worcestershire sauce

Salt and ground black pepper, to taste

For the potatoes:

10 baby red potatoes

2 tablespoons vegetable oil

Salt and ground black pepper, to taste

For the crab cakes:

2 slices stale bread, crusts removed

2 tablespoons milk

1 tablespoon mayonnaise

1 tablespoon Worcestershire sauce

1 tablespoon parsley

1 tablespoons baking powder

1 teaspoon Old Bay seasoning

1/4 teaspoon salt

1 egg, beaten

1 pound lump crabmeat

Heat the oven to 400 degrees.

To make the remoulade, in a small bowl wisk together the mayonnaise, pepper jelly, caper, gherkins, parsley and Worcestershire sauce. Season with salt and pepper. Set aside.

Cut two ends off each potato, then cut each in half across the center to create two rounds. Place in a bowl and cover with hot water, allow to rest for 10 minutes.

Remove the potatoes from the water and dry well. Place the potatoes on a rimmed baking sheet and toss with the oil and salt and pepper. Arrange the potatoes in an even layer on the baking sheet, then roast for 15 minutes. Use a spatula to flip each round, then roast for another 15 minutes, or until they are crispy and browned on the outside, and tender on the inside.

While the potatoes cook, make the crab cakes. Crumble the stale bread into a medium bowl and add the milk. All the bread should absorb all the milk. Add the remaining crab cake ingredients and mix until incorporated.

Form the mixture into 20 miniature patties the size of a tablespoon.

When the potatoes are cooked, transfer them to paper towels to drain any excess oil. Carefully place the crab cakes on the hot pan, and return to the oven. Cook for five minutes, then turn on the broiler. Watch carefully. Brown the crab cakes one side, two minutes, then flip the crab cakes over and broil them until browned on the other side.

crab cake recipe

These light, crisp crab cakes are big on flavor and size. Large chunks of crabmeat are gently folded into a colorful mix of diced red onion, parsley, cilantro and minced sourdough with more than a hint of spice thrown in for added kick.
crab cakesTotal time:

30 minutes

Servings: 5

Note: serves these with a chipotle mayonnaise.

2 eggs

1 tablespoon seeded and minced jalapeño

1/4 cup minced red onion1

1/2 cups minced sourdough bread (about 2 slices)

2 tablespoons mayonnaise

2 teaspoons Old Bay Seasoning

1 teaspoon minced cilantro

2 teaspoons minced parsley

1/2 teaspoon whole grain Dijon mustard

1/2 cup panko bread crumbs

1 pound jumbo lump crab meat, picked and cleaned.

Butter and olive oil for frying

1. In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.

2. Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.

3. When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.

Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.

http://www.life123.com/food/main-courses/crab-recipes/crab-cake-sauce.shtml

potatoes salad recipe

Potato salad with watercress, cucumber and radish
(For 4 people)

You need:
For the salad:
• Sea salt and pepper
• 1 lb fingerling potatoes
• 3 pink radishes, finely sliced (use a mandolin)
• 1 cup finely sliced English cucumber (use a mandolin)
• 1/2 tablespoon blond cane sugar
• 1 tablespoon rice vinegar
• 6 green or purple asparagus tips, sliced finely
• Dash of ground coriander
• Handful of watercress leaves, thoroughly cleaned
• Crumbled semi-hard goat cheese, to taste
For the dressing:
• Sea salt and pepper
• 1/2 teaspoon Dijon mustard
• 1 Meyer lemon
• 1 tablespoon tahini nut butter
• 3 tablespoons olive oil
• Chopped coriander or parsley
Steps:
• Steam the potatoes for 15 to 20 minutes, or until easily pierced with a fork. Let them cool. When they are cooled enough to be handled, peel and sliced them; set aside.
• In a colander, add the cucumber and sprinkle with salt. Let sit for 30 minutes so that the cucumber release water. Drain and transfer to a bowl with the radish.
• In a small bowl, combine the sugar and rice vinegar and stir well. Add to the cucumber and radish and toss well; set aside.
• In a frying pan, heat 1 tablespoon olive oil over medium heat. When warm, add the asparagus and a dash of coriander. Season with salt and pepper and cook, stirring, for 2 minutes; set aside.
• In a small bowl, add a pinch of salt and pepper, and add the mustard and lemon juice. Stir and add the tahini and olive oil; whisk to emulsify.
• In a large bowl, toss the potatoes, cucumber and radish, asparagus, goat cheese. Add the dressing and coat the salad with it.
• Add the watercress leaves and toss gently. Serve.

Best crab cakes| Best crab cakes recipe |crab cakes recipes

Spicy Remoulade

1 cup of mayonnaise

4 teaspoons finely chopped scallions

2 teaspoons fresh lime juice

1 teaspoon Dijon Mustard

1/2 teaspoon ground Cumin

1/2 teaspoon chipotle sauce

2 tablespoons chopped scallions for garnishCombine all ingredients and chill for 1 hour. Serve on top of each crab cake.

Crab Cakes

1/4 cup of mayonnaise

1 large egg

1/2 teaspoon chipotle sauce, or any hot pepper sauce

1/2 teaspoon ground cumin

2 6-oz cans crab meat, drained (be sure to pick out any shells)

1 cup dry, unseasoned bread crumbs

1/2 cup of frozen corn kernels

1/3 cup diced roasted sweet red peppers

1 tablespoon water,

if needed1-2 tablespoons olive oil

Directions:

In a medium bowl, whisk together mayonnaise, egg, pepper sauce and cumin. Add the crab meat (break up any lumps), bread crumbs and roasted peppers. Mix well. If the mixture is dry add 1tablespoon of water to moisten allowing all ingredients to stick together. Cover and refrigerate for 1-2 hours. This may be prepared up to 24 hours in advance.Divide the crab mixture into equal bite sized patties, about 1" wide, for appetizer portions (about 25 - 30), or larger patties for entree portions (about 6-8). Each patty should be 1 inch thick. Preheat lightly greased skillet or griddle (use a light coat of olive oil). Cook for about 10-15 minutes turning every 4-5 minutes until golden brown. Serve right away with a dollop of the
spicy remoulade.

Crab Cakes as a Main Dish -
In a medium size bowl combine 1 cup of mixed greens with your favorite dressing (I prefer a lighter dressing like olive oil, fresh squeezed lemon juice, a dash of balsamic vinegar, salt and pepper). Place 1/2 of the salad on the center of each plate. Place 3 crab cakes over the mixed greens, one overlapping the other so they slightly rise off the plate. Place a dollop (2 tablespoons) of spicy remoulade in the center of each crab cake and garnish with chopped scallions.

Crab Cakes with Bechamel |recipe for crab cakes

Crab cakes are always a popular item on my catering menu. The trick to good crab cakes is to go heavy on the crab and easy on everything else. The spices you add to the dish are just for accent, and the bread is just for texture. Here's how I do it. Try this recipe just like this, and then fiddle

with the spices to your liking:
1 can jumbo lump crabmeat (16 oz.)
2 eggs
2 tbsp. dry parsley
1 tbsp. dry sweet basil
1 pinch salt and pepper
1 tsp. of garlic powder
1 tsp. fennel powder
4 tbsp. unseasoned bread crumbs
1 pinch paprika

Technique:

Combine all ingredients and FOLD until it comes together. Avoid breaking up the lumps of crab.If the mixture is too wet, add small amounts of bread crumbs until the right consistency is achieved. The mix should not be mush, it should be gently mortared pieces of of crab. Shape into hockey pucks. This recipe produces four 5 oz. or eight 3 oz. cakes. Put the cakes in a baking dish lightly coated with extra virgin olive oil, and sprinkle them with a bit of paprika. Bake 10-12 min. in a pre-heated oven at 450 degrees.Serve with fresh lemon wedges or bechamel.

Bechamel :
2 tbsp. unsalted butter
12 oz. heavvy cream
8 oz. of pecorino romano
1 pinch freshly grated nutmeg

In a nonstick skillet, combine and stir all ingredients. Cook all of the ingredients at a medium flame until it thickens a little (not too thick). In a plate pour some generous amount of bechamel and lay the crabcakes on top to serve. Pour a splash of bechamel on top of each cake and lay on a piece of roasted red pepper for accent (if you've got it handy).

Lump Crab Cakes| recipe crab cakes

Jumbo Lump Crab Cakes - Low Calorie RecipeRead more:

The crab cake recipe that follows is nutritious, low calorie and can be served as an appetizer, main dish or side dish. Besides being easy to prepared, low fat and nutritious, crab cake like most seafood is very exotic. For this recipe you can use fresh or canned crab meat. For the best tasting crab cakes I always use fresh crab. However if fresh crabs are not available I'll use canned crab. To be honest most people can't tell the difference. Ingredients

Ingredients :
1 pounds lump crab meat

2 slices white bread, with crust removed, chopped

1 medium egg, beaten

1 tablespoon Worcestershire sauce

1 tablespoon mustard

1/4teaspoon Tabasco or hot sauce

1/2cup mayonnaise

2 tbsp lemon juice

1/4 cup olive oilRead more:

Directions :

1:Prepare crab meat for cooking by removing pieces of shell or cartilage. While picking through crab meat try to leave lumps intact.

2:Take two slices of white bread and remove outer crust and discard crust. Finely chop the remaining bread and set aside.

3: In a large bowl, whisk together egg, Worcestershire sauce, mustard, Tabasco sauce, mayonnaise and lemon juice.

4: Add chopped bread and crab meat to bowl. Gently mix together all ingredients and shape mixture into 8 large or 12 medium crab cakes. Place crab cakes on wax paper and refrigerate until firm, about 1 hour.

5: Heat olive oil in large skillet over medium-low heat. Place crab cakes in skillet and cook for 5 minutes on each side until golden brown. Do not overcrowd skillet while cooking.

6:Serve crab cakes with your favorite seafood sauce such as mustard, remoulade or tartar sauce. If you're pressed for time forgo the 1 hour refrigeration time.Read more:

crab dip recipe

Ingredients:

3 tablespoons tomato paste

1 tablespoon honey

3/4 cup mayonnaise

2 tablespoons thinly sliced chives

1 tablespoon fresh lemon juice

1 tablespoon seeded and minced sweet red cherry pepper (from a jar of vinegar-packed sweet cherry peppers)

2 teaspoons grated lemon zest

1 teaspoon prepared horseradish

1/4 teaspoon Tabasco

1 hard-boiled egg,

finely chopped3/4 pound fresh Dungeness crabmeat,

picked over for bits of shell and cartilage with claw meat and large pieces of crab left wholeKosher salt and freshly ground black pepper

1/2 of a lemonPotato chips, homemade or top-quality purchased

Directions:

In a large bowl, whisk the tomato paste and the honey together until smooth. Whisk in the mayonnaise, chives, lemon juice, cherry pepper, zest, horseradish, and Tabasco. Using a rubber spatula, gently fold in the egg. Add the crabmeat to the bowl and toss it with the dressing. Season to taste with salt and pepper and a squeeze of lemon.

To serve, set a bowl of crab dip on a large platter and surround it with potato chips for dipping.

http://www.hangar11.co.uk/pics/site.php?q=crab-cake-dish

The World's Best Crab Cakes

Makes 4 servings

The World's Best Crab Cakes" Recipe Ingredients:
2 large eggs
1/2 cup mayonnaise
6 crushed saltine crackers
1 teaspoon Worcestershire sauce
1/4 teaspoon pepper
1/2 teaspoon Old Bay seasoning
1 tablespoon chopped parsley
4 ounces sweet butter for frying
2 scallions
1 shallot
1/4 red bell pepper
1 pound of fresh lump crabmeat

The World's Best Crab Cakes" Recipe Preparation:

Combine first seven ingredients in a large bowl.
Chop scallions, shallot and red bell pepper.
Sauté for two minutes and add to bowl.
Gently fold in crab.
Form patties, and fry in butter over medium heat until golden brown.
Serve with lemon wedges.

Crab Legs| how to cook crab legs | crab legs recipe

How to cook crab legs:

Ingredients

· 1-1/2 pounds fresh or frozen crab legs, split*
· 3 tablespoons unsalted butter, melted
· 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
· 1/2 teaspoon finely shredded lemon peel
· 1 tablespoon lemon juice

Directions:
1. Thaw crab legs, if frozen. Rinse and pat dry with paper towels. Place crab legs, cut side up, on the greased unheated rack of a broiler pan. Stir together butter, basil, lemon peel, and lemon juice. Brush crab legs with butter mixture. Broil 4 to 6 inches from the heat for 3 to 4 minutes or until heated through.

2. Makes 4 (4-ounce) servings

3. Note: If split crab legs are unavailable from your grocer, purchase whole legs. Using kitchen shears, cut through the lighter colored underside of each leg. Lay partially split legs on a cutting board. Cut through each hard shell with a sharp knife, completely splitting the legs.

-----------------------------------------------------------------------------------------------

Stir-Fried Crab Legs Recipe:

Ingredients:
1-1/2 pounds frozen Alaska king crab legs, thawed and drained
½ cup water
2 tablespoons dry sherry
2 tablespoons reduced-sodium soy sauce
1 tablespoon cornstarch
1 teaspoon sugar
3 tablespoons vegetable oil
1 piece fresh ginger (about 1 inch square), peeled and cut into 4 slices
2 cloves garlic, minced
3 green onion tops, cut into 1-inch lengths
Lemon wedges


Preparation:
1.
Soak crab legs in water for 30 minutes to leach out salt brine used for packaging. Cut crab legs into 2-inch-long pieces with poultry scissors or cleaver.
2.
Combine water, sherry, soy sauce, cornstarch and sugar in small bowl. Set aside.
3.
Heat wok over high heat about 1 minute. Drizzle oil into wok; heat 15 seconds. Add ginger; stir-fry about 1 minute to flavor oil. Remove and discard ginger. Add crab pieces and garlic. Stir-fry 5 minutes.
4.
Stir cornstarch mixture and pour into wok. Add green onions and toss. Cook and stir until sauce boils and thickens. Transfer to serving platter. Serve with lemon wedges.

http://hubpages.com/hub/Crabby--Try-These-Recipes

Crab Salad Recipe| crab cakes recipes

Crab Mango and Avocado Salad:

Ingredients
For the sauce:
1 Tbsp extra virgin olive oil
1 ripe mango, peeled, pitted and diced
1/4 cup of water
1 teaspoon freshly squeezed lemon juice
Salt and freshly ground pepper to taste

For the salad:
1 lb of fresh lump Dungeness crabmeat, picked through to remove the small pieces of shell or cartilage
1 1/2 Tbsp freshly squeezed lime juice
3 Tbsp extra virgin olive oil
1 Tbsp cilantro leaves, finely chopped
2 teaspoons mint leaves, finely chopped
1 Tbsp minced shallot or purple onion
1 medium sized mango, peeled, pitted, and diced

1 firm but ripe avocado, pitted, peeled, and diced
Tabasco sauce
Salt and freshly ground pepper to taste
Optional: ruby red grapefruit sections, peeled

Method
Sauce directions:
Heat the olive oil in a small pan over medium heat. Add the mango, season with salt and pepper. Cook, stirring, for about 3 minutes until the fruit is very tender. Add water, bring to a boil and remove from heat. Stir in lemon juice. Pour the mixture into a blender and purée until smooth. Chill.
Alternatively, if you are pressed for time, put all of the sauce ingredients into a blender and purée.

Crab salad directions:
1 In a bowl add the crab meat, 2 tsp of the cilantro, 1 tsp of the mint, the chopped shallot, a Tbsp of lime juice, 2 Tbsp of olive oil, 10 drops of Tabasco sauce, and salt and pepper to taste. Mix carefully with a fork, to avoid breaking up the larger lumps of crab meat. Set aside.
2 In a separate bowl add the mango, avocado, 1 Tbsp olive oil, 1/2 Tbsp of lime juice, the remaining cilantro and mint leaves, 10 drops of Tabasco, and salt and pepper to taste. Mix gently with a spoon, taking care not to mush the avocado pieces.
3 Spoon some mango avocado mixture on to a chilled plate, gently mound some crab mixture over it. Garnish with cilantro leaves. For a tasty added touch if you have them, arrange peeled sections of sweet ruby red grapefruit around the salads. The grapefruit provides a flavorful complement to the crab salad.
Alternatively you can use small tureens or desert bowls for individual molds, line the mold with plastic wrap, then layer the crab mixture and the mango avocado mixture. Chill in the refrigerator for 1 to 2 hours. When you are ready to serve, gently remove the salads from the molds onto individual plates. Serve the sauce on the side.
Serves 4.

Crab cakes recipes

These are crab cakes with a difference—a tantalizing addition of sambal. Not that the crab itself is overlooked. This sweetly delicious seafood really shines in these totally superior cakes.
You can buy containers of lump crabmeat at your fish store and some supermarkets; check the meat for stray bits of shell. Made bite-size, these cakes are great hors d’oeuvres or finger food.

CAKES CRABCAKE RECIPE
2 lbs. lump crabmeat - picked over
1 small onion finely chopped
1 large celery stalk finely chopped
4 tbsp. unsalted butter
1/4 cup sour cream
2 eggs beaten
1 cup shredded Monterey Jack cheese
1/4 cup fresh parsley chopped
2 tbsp. worcestershire sauce
1 lbs. large shrimp pureedsalt and pepper to tasteIn skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done.

recipe crab cakes|recipe for crab cakes

FISH & OYSTER HOUSE CRAB CAKES
1 Lb. Lump Backfin Crabmeat
1 - 2 t. Old Bay (to your taste)
2 T. Jiffy Baking Mix
1 T. Parsley Flakes
2 T. Mayonnaise (generous)
1 T. Prepared Mustard
1 Beaten Egg
1/4 t. Worcestershire Sauce
Mix dry ingredients, then add remaining items & pour over lump crabmeat. Gently mix so not to break up lumps. Scoop out with ice cream scoop and form each in a ball. Should make about 6 - 8 nice Crab Cakes. Deep fry or broil until light brown.

Step 1: Place 1 package plain or sesame-flavored rice crackers (100 g. or 3.5 oz.) in a food processor. Process well to create a fine consistency (similar to a powder). Place 1/2 cup of these rice cracker crumbs on a large plate. Leave the rest in the processor.
OTHER INGREDIENTS:

(Makes approx. 6 Crab Cakes - Serves 4 as an Appetizer):
· 200 g. or 7 oz. de-shelled (prepared) crab meat (thawed if frozen, and drained)
· 3 spring onions, sliced
· 2 fresh or frozen kaffir lime leaves, snipped into small pieces with scissors

(discard stem)
· 1-2 fresh red chilies, OR 1-2 tsp. chili sauce

(depending how spicy you want your crab cakes, OR omit for mild cakes)
· 1 Tbsp. lime juice
· 1 Tbsp. fish sauce
· 1 Tbsp. oyster sauce
· 1 egg
· 3/4 to 1 cup canola oil (or other type) for frying
· optional: 1 heaping Tbsp. regular mayonnaise or soy mayonnaise (not strictly Thai, but I find it helps make the cakes even more moist!) To Serve: wedges of fresh lime or lemon, plus 1 bottle of Thai Sweet Chili Sauce

http://www.nytimes.com/2009/09/16/dining/16mini.html

recipe crab cakes

Dungeness Crab Cakes Recipe:

This Dungeness crab cake recipe combines the delicate taste of the dungeness crab cakes with the acidity of lemon aioli. An easy to prepare recipe this one can be made with dungeness or blue crab. Try it out and let me know how it tastes. -The Crab Cake Guy
Crab Cakes
2 teaspoons dijon mustard
2 tablespoons finely diced celery
1/2 cup cream
1 1/2 pounds cleaned Dungeness crab meat
1/4 pound fresh scallops
Fresh ground white pepper to taste
1 teaspoon chopped Italian parsley
1 tablespoon thinly sliced scallion
1 teaspoon fresh thyme
1 tablespoon finely grated lemon zest
Panko breadcrumbs
Lemon Aioli
1 egg yolk
2 teaspoons dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon fresh lemon juice
1/8 teaspoon saffron
1/4 teaspoon kosher salt
Pinch cayenne
1/2 cup olive oil
Instructions
1.Pick over crab, checking for shell. Do not break up chunks of meat, chill.
2.Place the scallops in a blender with a pinch of salt and fresh ground white pepper.
3.Turn on the blender, and slowly add heavy cream in a steady steam.
4.Scrape down the sides of the blender with a rubber spatula, then blend the mixture one more time to make sure the scallop mousse is smooth. Set aside.
5.In a bowl with the crab, add the mustard, celery, herbs and lemon zest and lightly toss to evenly distribute the ingredients.
6.Fold the scallop mousse into the crab mixture, again taking care not to break up the meat.
7.Taste, and season, as needed with salt, white pepper, cayenne and lemon juice as needed.
8.If mixture seems dry and will not hold together, beat and stir in one whole egg to bind.
9.Form crab mixture into cakes and chill.
10.For the aioli, place all the ingredients in a blender except the oil.
11.Turn on the blender and slowly drizzle the oil in a steam until it is completely incorporated into the emulsion. Taste for seasoning and adjust as needed. Refrigerate until ready to use.
12.Heat a film of olive oil in a large skillet or griddle. Place panko on a sheet pan.
13.Dip each side of the crab cake lightly in the panko and brown lightly until golden and crab mixture is warmed through. Serve hot garnished with aioli and a drizzle of Lemon olive oil.

http://en-gb.facebook.com/pages/Crab-cake/106096496087882

crab cake recipe

1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
2 ½ CUPS SOFT BREAD CRUMBS

1 EGG, BEATEN

¾ CUP MAYONNAISE

1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION

1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)

1 TABLESPOON MINCED FRESH PARSLEY

1 TABLESPOON LEMON JUICE

1 TEASPOON WORCESTERSHIRE SAUCE

2 TEASPOON YELLOW MUSTARD

¼ TEASPOON BLACK PEPPER
DASH OF HOT PEPPER SAUCE

Directions :
COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.

http://www.squidoo.com/just-5-ingredients-corn-and-crab-cakes-in-only-15-minutes

recipe for crab cakes

Makes 8 cakes

2 tablespoons Traditional Spicy Sambal or store-bought sambal
1⁄2 cup mayonnaise
2 tablespoons chopped chives
1 teaspoon honey
Juice of 1 lime
1 pound lump crabmeat, picked over for shells and cartilage
Kosher salt and freshly ground black pepper to taste
1 cup all-purpose flour, for dredging
3 extra-large eggs, lightly beaten
1 cup panko (Japanese bread crumbs) or regular unseasoned bread crumbs
2 tablespoons grapeseed or canola oil
8 ounces mixed greens (optional)

Instructions:

1. In a small bowl, combine half the sambal, half the mayonnaise, and half the chives. Mix well and set aside, refrigerated.

2. In a medium bowl, combine the remaining sambal and mayonnaise with the honey, lime juice, and crabmeat, and season with salt and pepper.

3. Using a 1⁄4-cup measuring cup, scoop out 8 portions of the mixture and place them on a plate. Wet your hands and form each portion into a cake, packing it tightly.

4. Place the flour, eggs, and panko on 3 separate deep plates. (Pie plates work well.) Dredge the cakes in the flour, dip in the beaten egg, and then dredge with the panko.

5. Heat a large sauté pan over high heat. Add the oil and swirl to coat the pan. Add the cakes, and sear on both sides until brown and crisp, about 3 minutes per side. Drain on paper towels.

6. Make wide Z’s with the reserved mayonnaise mixture on 4 serving plates. Divide the greens among the plates, if using. Place 2 cakes on each plate, garnish with the remaining chives, and add a dollop of the reserved flavored mayo.

j8zifekurp
http://en.wikipedia.org/wiki/Crab_cake