I served these as a lunch special fairly often. I never seemed to be able to make enough, we always sold out way before the lunch rush was over.
Sometimes people would call ahead and 'reserve' their crabcakes just to make sure we saved some for them.
Recipe By : Sitara
Serving Size : 6 Preparation Time :1:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crabmeat --use lump or backfin
1 medium onion -- chopped fine
1 medium bell pepper -- chopped fine
6 each green onion -- chopped small
3 tablespoons fresh parsley -- chopped
1 tablespoon creole mustard -- or dijon
1 tablespoon capers -- rinsed
1/2 teaspoon cayenne
3 tablespoons mayonnaise
1 large egg -- beaten
1/2 cup parmesan cheese -- grated
black pepper and salt
breadcrumbs -- panko
1. Use the food processor to chop the onion, green pepper and green onion and fresh parsley till finely chopped but not mushy.
2. Add to the vegetables in the food processor the mustard, capers, cayenne, mayonnaise, egg and parmesan cheese and pulse a few times till everything is well blended together.
3. Put this mixture in a large bowl and gently fold in the crabmeat with enough bread crumbs to hold the cakes. ( a cup or so). Be gentle and try not to break up the crab as much as possible.
4. Shape the crab mixture into balls and chill them thoroughly (or overnite).
5. When you are ready to cook the crab cakes set up a 'station' with your egg wash, flour and bread crumbs in three seperate bowls. Dip each ball into the flour, then the egg wash and then the breadcrumbs, flattening them to make each cake.
6. Brown the cakes in hot oil with a pat of butter till golden on each side.
7. Finish on a baking sheet in a 450 degree oven for 5-8 minutes.
Serve with a tabasco mayo, or remoulade..