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

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