MENU
component-ddb-728x90-v1-01-desktop

Crab Cakes

Andrea Greer's Crab Cakes


Ingredients:





13-1/3 ounce Crab Meat, Lump, Pasteurized


1 Whole Egg,


3-1/3 tbsp. Mustard, Dijon, Grey Poupon


3-1/3 tbsp. Breadcrumbs, Plain


1-2/3 tbsp. Hot sauce


1 tbsp. Worchestire Sauce


1 Bell Pepper


1-2/3 tbsp. Chervil, Herb, Fresh


2-1/2 tsp. Tarragon, Fresh, Chopped


2-1/2 tsp. Parsley, Italian, Fresh, Chopped


5/8 tsp. Spice, Pepper, Black, Ground, Fine


2-1/2 tsp. Oil, Olive, Extra Virgin




Cajun Aioli:

1tsp Lemon Juice

1cup Mayo

1tbsp Cajun Seasoning



Directions:


1. Combine sour cream, mustard, lemon juice and fresh herbs together.

2. Fold in crab meat, bread crumb and pepper.

3. Form the cakes into 1 oz. portions, and then shape into discs.

4. Preheat oven to 400 F.

5. Dredge the crab cakes in the bread crumbs shaking off the excess.

6. In a sauté pan over medium-high heat the olive oil and sauté crab cakes until golden. Finish in the oven for 5 minutes or until internal temperature is 155 F.

7. Top with Cajun Aioli.

Trending