Crab Cakes

By • June 16, 2010 1 Comments

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Author Notes: First knack at trying out crab cakes proved to be tasty, but there's always room for improvement!mtlabor

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Serves 2-4

  • 1 & 1/2 pounds crab meat (I used King Crab)
  • 1 small onion, roughly chopped
  • 2 tablespoons fresh parsley
  • 3 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 2 eggs
  • 1 & 1/2 cups panko breadcrumbs
  • 1 tablespoon olive oil
  1. In a large stockpot, bring half a pot full of salted water to a boil. Add crab leg(s). Boil for about 5-7 minutes, or until leg(s) is cooked and bright red.
  2. Remove meat from shell and set aside to cool.
  3. In a food processor, combine all ingredients except olive oil and crab meat. Add crab meat and pulse processor a few times, but be careful not to over-process the crab meat.
  4. Form into patties (I made 4 huge ones as a main course, but this could easily be 8-10 appetizer portions). Place on parchment paper lined baking sheet and put in fridge for about 20-30 minutes so patties can "solidify".
  5. Heat olive oil in large skillet under medium high heat. In batches of 4 (if doing smaller portions) or 2 (if doing large portions), cook each patty for about 4-7 minutes, depending on size, or until well browned. Serve with tarter sauce and enjoy!

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