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      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.

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