Crab Cakes

This delightful recipe for crab cakes is absolutely delicious!

Obviously fresh crab would be best, but use what you have.

The truth is I love this crab cake recipe with either fresh or canned crab. They make a great appetizer or light lunch.

You will notice that the recipe calls for either regular breadcrumbs or panko breadcrumbs.

Panko crumbs are Japanese breadcrumbs. They tend to result in a lighter, crispier version of whatever it is you are breading and frying.

Either kind is fine and regular breadcrumbs are certainly part of the traditional recipe.

Crab Cakes

2 tablespoons butter
2 tablespoons flour
1 cup hot milk
1 bay leaf
1 pound crabmeat
1/2 red pepper, finely diced
2 green onions, diced
1/2 cup fresh breadcrumbs
1/2 teaspoon cayenne
1 1/2 teaspoons lemon juice
dash worcestershire sauce
salt & pepper to taste
1 cup breadcrumbs, regular or Panko
1/4 cup butter

In a medium sauce pan, melt butter. Add flour and mix thoroughly. Cook over medium heat for 3 minutes. Do not brown. Gradually stir hot milk into flour mixture until it forms a smooth sauce. Add bay leaf and cook for just a few minutes. Remove bay leaf and chill.

Squeeze any liquid from the crabmeat and add it to the flour mixture. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire sauce, salt and pepper. Mix thoroughly. Cover and chill for 30 minutes or overnight.

Form crab mixture into 2" balls. Roll in breadcrumbs and flatten. In a skillet, heat butter. Add crabcakes and brown on each side.

Serve crab cakes with a dollop of the garlicky lemon mayonnaise sauce below.

Serves 8

Garlic and Lemon Mayo:

This recipe is a tasty topper for many fish dishes.

3/4 cup mayonnaise
3 tablespoons lemon juice
3 cloves garlic, crushed
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

In a small bowl, combine mayonnaise with the lemon juice, garlic, salt and black pepper. Mix well and set aside.

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