Saturday, August 13, 2016
What to Do when you're Crabby
1 Tablespoons chopped fresh chives
1 and 1/2 teaspoons chopped fresh parsley
1 Tablespoon vegan mayo (lower in fat than regular mayo)
1/4 teaspoon lemon zest
1 and 1/2 teaspoon fresh lemon juice
several shakes of Old Bay Seasoning
pinch of Jane's Krazy mixed up salt
1 dash of crushed red pepper
1 small egg (if using large or jumbo, whisk and save about a tablespoon)
2 Tablespoons panko (Japanese bread crumbs)
1/2 pound lump crab meat, drained and shell pieces removed
1 Tablespoon olive oil
Combine first nine ingredients. Add panko crumbs and crab, mixing gently to combine. Refrigerate at least 30 minutes covered. Using a 1/3 cup measure for small cakes place crab mixture on a clean plate and pat into a 3/4 inch patty. This will make 4 small or 3 larger cakes.
While shoestring fries heat in the oven per package directions and are about 12 minutes from being done, heat oil in skillet over medium high. Cook crab cakes 4 minutes or until the bottoms are golden brown. Carefully turn and cook another 4-5 minutes, until bottoms are golden brown and crab is cooked through. Served with buns and herbed tarter sauce.