CRAB CAKES

Crab Cakes

CRAB CAKES

Crab cakes the best way…mostly crab, minimal filler!

Yield: 6 servings

PREP IT!             

  • 1 pound Crab meat, lump

  • ½ tablespoons Taste Tutor Blackening Seasoning

  • ½ tablespoon Taste Tutor Seasoning 101

  • 1 teaspoon Tabasco

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon Dijon mustard

  • 1 teaspoon Lime juice, fresh

  • ¼ cup Mayonnaise

  • ¼ cup Bread crumbs, Italian or panko

  • 1 Egg, large

  • 1 stalks (¼ cup) Celery, diced super small

  • ¼ cup Parsley, flat leaf, rough chop

  • ¼ cup Vegetable oil

MAKE IT!

  1. In a bowl, add all ingredients except oil together and stir gently until combine.

  2. Heat vegetable oil, in a large skillet, to medium high.

  3. Make 6 even sized balls of the crab cake mixture and shape into patties.

  4. Place crab cake patties in oil and fry on each side for 2-3 minutes or until golden brown. Test to make sure inside of crab cake is warm by cutting one in half and taking the temperature. Internal temperature should reach 165 degrees F.

Tip: I kept these in the fridge for 4 days but I imagine you’ll go through them faster.

Reheat leftovers: in the oven or in the microwave.

Southern ComfortAdunni Ogunlanohrecipe, onion, garlic, creole, red beans and rice, new orleans, blackening, seasoningComment