I used to make these when I first opened the cafe. They were so popular I kept running out each week. It was then that I decided to dedicate one day a week to make this dish the special. Thursdays became my busiest day. I eventually changed my menu altogether excluding the famous crab cake. Why, you ask? Well, mostly I was tired of making it and very annoyed by the fish smell that imposed a very unattractive aroma smacking all my customers who entered the cafe. The girl giveth and the girl taketh away. But at least I’m giving you the recipe. It’s so easy and with the addition of the panko crumbs there’s no soggy cakes here. A very crispy outer coating makes this a cake no one at your dinner table will soon forget.
The sauce is very tangy and for once not very spicy. I usually want some heat but I decided to take it easy on this one and make it a simple contrasting flavor rather than a set your mouth on fire addition. Go ahead, make you dinner a light elegant experience tonight.
By March 19, 2012Published:
- Yield: 4 Servings
I used to make these when I first opened the cafe. They were so popular I kept running out each week. It was then that I …
- 1/2 lb. fresh lumb crab meat
- 1 cup packaged stuffing mix pepperidge farm
- 1/2 cup red onion chopped
- 4 cloves garlic chopped
- 1/2 lemon squeezed
- 1/2 tsp. smoked paprika
- 1/4 tsp. red pepper flakes
- 3/4 cup Kraft Mayo with Olive oil
- 1 egg
- 1/4 CUP fresh parsley chopped
- 3/4 cup kraft mayo with olive oil
- 3 T. lemon juice
- 1 tsp. horseradish
- 4 T. pimento chopped
- 1 cup panko bread crumbs
- 3 T. sunflower oil for frying
- In a bowl combine the crab meat, stuffing mix, fresh parsley, garlic, red onion, lemon, paprika, red pepper flakes, mayo and egg.
In a food processor combine 3/4 cup mayo with olive oil, lemon juice, horseradish and pimento. Process until thoroughly mixed. And heat til bubbly which doesn't take long.
- Grab a big ball of crab mixture and round it out. Now, in a separate bowl of panko bread crumbs drop the ball of crab and sprinkle the top to coat.
- In a pan drizzled with sunflower oil. Fry each cake until golden brown on each side. About 3 minutes.