we spend alot of time crabbing, after a feast we sit around and pick the rest of the crabs for crab cakes... usually served the following night.
i don't like all the fluff most people put in their crabcakes... my family and i have narrowed down our recipe to this... and the panko takes the cakes to new levels in our opinion.
BoldWater Crab Cakes - loose recipe (hard to mess up)
at least 12 ounces fresh steamed crabmeat
around a 1/2 cup panko
2 large eggs, beaten
1 tablespoon mayonnaise
sprinkle of cayenne pepper to taste
1 scallion, thinly sliced or onion
few sprinkles of dry mustard
salt - pepper
few good shakes of old bay
dab of rooster sauce in the mix to taste...careful some people think it's hot.
Instructions:
combine all ingredients. mix well. form into balls and then flatten... also lightly sprinkle each cake with Panko
In a frying pan, heat oil and dab of butter (just enough oil to coat skillet), Fry the crab patties for 3 to 5 minutes or until each side is golden brown.
Sauce:
mayo
sprinkle dry mustard
rooster sauce
salt pepper
splash of ponzo sauce - optional
