Mira Bay Crab Cakes
Ingredients
Mira Bay Crab Cakes
- 4 tbsp
- mayonnaise
- 1 tbsp
- grainy mustard
- 1/2 tsp
- fresh tarragon
- 1/2 tsp
- lemon juice
- 1
- large egg
- 1/8 tsp
- freshly ground black pepper
- 2 tbsp
- fresh parsley, finely chopped
- 1 tbsp
- green onion, finely chopped
- 1 dash
- Tabasco sauce
- 1 pound
- Mira Bay Snowcrab meat
- 1 1/4 cup
- Panko or fresh fine bread crumbs, divided
Method
Mira Bay Crab Cakes
Combine mayonnaise, mustard, parsley, and seasonings; set aside. If fresh, break up crab and pick through to remove cartilage or shell. If canned, drain crabmeat; place onto a sheet of paper towel and gently squeeze to get as much of the liquid out as possible.
Put crabmeat in a bowl. Add in half of the bread crumbs and all the other ingredients folding and stirring gently until blended.
Shape into 8 crab cakes (about 2 ½ inches in diameter). You can use a biscuit cutter with an open top to shape them. Press each cake gently into the reserved crumbs. Cover and chill for a minimum of 30 minutes in the refrigerator or 15 minutes in the freezer.
Heat a fry pan over medium heat. Add in butter and oil (both together give it a better flavour). Fry crab cakes for about 5 minutes on each side, care¬fully turning only once. Serve and enjoy.