Saturday, January 2, 2010

Crab Cakes

Crab Cakes

2 tablespoons canola oil
One half medium onion, finely diced (1/2 onion)
1 stalk celery, finely diced
1 pound lump crabmeat
Two thirds cup mayonnaise (2/3 cup)
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper, to taste
One half cup flour (1/2 cup)
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish

Heat oil in a sauté pan. Add onions and celery and sauté until onions is translucent. Remove from heat and set aside.

In a large bowl, mix crabmeat, mayonnaise, mustard, chives, parsley, and 1 cup panko with the onion/celery mixture. Add salt and pepper to taste. Form into 2-inch diameter cakes.

Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and sauté the cake cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives.


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