Happy Foodie Friday! These recipes come courtesy of Penny and Eleazar Martinez.
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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!
My goodness, these crab cakes are phenomenal. Every single bite of this tasty recipe will be a treat. Preparing the crab cakes is not too time intensive. However, make sure you read the recipe before beginning as you need to wait for ingredients to cool and let the mixture chill for an hour before frying.
As long as you prep all your ingredients before starting and give yourself enough time, this recipe is quite simple. Frying the patties in both oil and butter give the cakes the best of both worlds, a beautiful golden crust plus a decadent buttery flavor. If this dish was served at a seafood restaurant I would be beyond pleased. Try this recipe and you will not be disappointed!
Makes 8 Servings
Preparation Time: 30 minutes
Cook Time: 12 minutes
Ingredients:
*1 pound lump crabmeat
*3 tablespoons chopped onion
*1/4 cup chopped celery
*2 tablespoons + 2 teaspoons butter
*2 tablespoons mayonnaise
*2 tablespoons chopped parsley
*1 egg
*3 tablespoons panko (Japanese bread crumbs)
*2 tablespoons vegetable oil
*Salt and pepper
Preparation:
*Pick over the crabmeat carefully, discarding any bits of shell.
*Place the crabmeat in a mixing bowl and set aside.
*Saute the onion and celery in 2 teaspoons of butter until tender, but not brown.
*Cool the vegetables to room temperature.
*Combine the onion, celery, mayonnaise, parsley and egg in a bowl, stirring until smooth.
*In the bowl with crabmeat, sprinkle the panko over the crabmeat.
*Pour the onion mixture over the crumbs and stir gently to combine.
*Season lightly with salt and pepper.
*Shape into 8 small cakes and cover with plastic wrap.
*Refrigerate for one hour.
*Heat 2 tablespoons of butter and the vegetable oil in a saute pan.
*Pan fry the crab cakes until golden brown on both sides.
*Serve warm.
Recipe and Taste Tester - Alina Gersib
