Killer Crab
Cakes
2 tablespoons butter divided
1 small white onion, finely chopped
1/4 cup whole milk
2 eggs
˝ teaspoon white vinegar
1 teaspoon Old Bay seasoning
1 teaspoons salt
1 tablespoon spicy Dijon mustard
1 ˝ cups panko (Japanese breadcrumbs) divided
1 lb fresh crabmeat
˝ cup finely chopped pecans
2 teaspoons lemon pepper
Sauté chopped onions with 1 tablespoon butter over
medium heat until barely limp, about one minute. Transfer
to a small bowl to cool.
In medium bowl whisk milk, eggs, vinegar, Old Bay seasoning, salt,
and mustard until well blended. Add ˝ cup
breadcrumbs, onions, and crabmeat and mix thoroughly.
In a shallow bowl or pan mix 1 cup breadcrumbs,
pecans, and lemon pepper.
Divide crab mixture into 8 equal piles and form
cakes, or use a 1/3 measuring cup filling until almost full, pack down into cup to form
patties, dump, and then flattening them lightly into the cakes. Turn cakes in the breadcrumb mixture until well
covered.
Place cakes on a large baking sheet covered with
parchment paper, cover pan with plastic wrap and chill 2-4 hours.
Preheat oven to 400 degrees Fahrenheit. Put about ˝ teaspoon butter on each crab cake. Bake around 20 minutes.
Note: If you like spicy crab cakes add 1/8-1/4
teaspoon cayenne pepper with the milk/egg mixture. |