CRAB CAKES AWESOM ENJOY DAN:

                AWESOME CRAB CAKES by CHEF DAN:

Makes 8 crab cakes

 

INGREDIENTS:

 

I pound lump crab meat, fresh or pasteurized

1 egg

1/4-cup light mayonnaise

2 teaspoons Dijon mustard

2 teaspoon Old Bay seasoning

1 tablespoon fresh lemon juice

1 teaspoon Worcestershire sauce

1-1/2-cup Panko

1 tablespoon fresh parsley, chopped

1 tablespoon Frank Red Hot Pepper sauce

2 tablespoons butter

1 tablespoon olive oil

Lemon wedges for serving

 

DIRECTIONS:

 

1.   Drain crabmeat and put into a bowl.

2.   In another bowl, whisk egg, mayonnaise, mustard, Old Bay, Worcestershire sauce, lemon juice, 1/4- teaspoon sea salt and Franks hot sauce.

3.   Add crabmeat and mix to combine, do not over mix.

4.   Sprinkle the Panko and parsley over the top and mix thoroughly.

5.   Cover with plastic wrap and refrigerate for up to 3 hours.

6.   Shape the crab cakes into 8 patties, about 1-inch thick.

7.   In a skillet heat the butter with the olive oil over medium-heat.

8.   When butter is frothy, add the cakes to the pan.

9.   Cook about 4 minutes, or until golden brown on the underside, flip and reduce heat to medium-low and cook another 4-5 minutes or until golden brown.

10.                Serve with lemon wedges.

 

                    ENJOY DAN:                       HALLELUJAH!!