Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
info@thefrankincensetree.com
Each of our Taste Test Reviews comes with the original recipe and the tester's notes/changes listed with the ingredient list in blue. We hope you enjoy!
Now that I have an easy recipe to make my favorite appetizer, I will be making it all the time! These crab cakes are light, fluffy, crispy and wonderfully complimented by the remoulade sauce.
Makes 12 servings
Cook Time: about 2 hours
Ingredients for the crab cake:
*2 eggs
*1/2 cup mayonnaise
*1 tablespoon Dijon mustard
*2 tablespoons fresh parsley, chopped
*2 teaspoons Old Bay Seasoning
*2 pounds fresh lump crab meat
*1 cup panko breadcrumbs (or any brand)
Ingredients for the remoulade:
*1 cup mayonnaise
*1/4 cup Dijon mustard
*1 tablespoon paprika
*2 teaspoons horseradish
*1 tablespoon minced pickles
*1 teaspoon garlic powder
*1/2 tablespoon lemon juice
*Salt to taste
Preparation for the crab cakes:
*In a large bowl whisk together egg, mustard, mayo and Old Bay Seasoning.
*Add the crab meat and breadcrumbs and fold gently with spatula until well combined.
*Cover with plastic film and refrigerate for at least one hour to overnight.
*Preheat oven to 400F and lightly grease a baking sheet.
*Using a 1/2 cup measuring cup, separate the mixture into 12 portions. Shape into balls with your hands and place on top of prepared baking sheet.
*Lightly press down the balls making them into discs.
*Place in the oven and bake for 12-15 minutes or until golden brown.
*Serve and accompany with remoulade sauce.
Recipe and Taste Tester - Cecelia Zook