follow along with our new
seafoodboil1
IMG13
summer seafood boil
summer cookie cutters
tomatowatermelon1
prosciuttotoasts1
summer appetizers
summer salad
IMG3
IMG6
linen tea towel
clear bottles
IMG0864
enamelware
Summer
cookiesandcreampie1
Mr. Darcy's
Easy Cookie Pie
sodapopbrisket2
summer entree
summer dessert
IMG4
summer entertaining
gift wrapping
IMG8
Favorite
home keeping
entertaining
summer sides
IMG7
packaging
bread board
candlecolorsphoto1
starsangria1
candle summer cocktail
hydrangea1
IMG5
baking
parchment paper

Friday, July 8, 2011

Crab Cakes with Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes


Crab Cakes - they were always the first thing to go at my catering events.  I would have people chasing my staff down for another round of them... Why?  People love something they can pop in their mouth that is bite-size and filling.  Crab cakes are filling, flavorful and great with a drink.

Not having a cocktail party?  Larger Crab cakes are the perfect thing to serve for a dinner party along with a steak for a special dinner.  You can make them ahead of time and pop them in the oven right before dinner.  In fact, I would always recommend crab cakes and beef tenderloin as a great duet entree for weddings - some people can be squeemish around fish, but almost everyone loves crab cakes. 

Crab Cakes with Panko Bread Crumbs

1/2 cup of red onion, diced
1/2 cup of celery, diced
1/2 cup of red pepper, minced
2 tablespoons of parsley, diced
1/4 teaspoon tabasco
1 teaspoon of crab boil spice (Old Bay)
1/4 teaspoon of cayenne pepper
1 pound of lump crab meat (canned)
1/4 cup of mayo
1 egg
1 tablespoon of dijon
1 cup panko bread crumbs

Combine vegetables, crab meat, and parsley.
  Add tabasco, crab spice, cayenne pepper, mayo, egg, dijon and 1/2 cup of panko bread crumbs.  Lightly toss together being careful not to break up the crab.  Form cakes with your hands, then roll them in the remaining panko bread crumbs.

If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat.

If you are making small bite size cakes, I like to spray them with non-stick cooking spray, then bake them for 8-10 minutes at 425 degrees.



Red Pepper Remoulade Sauce

1/2 cup of mayo
1/4 cup of gherkin sweet pickles
1/3 cup of roasted red peppers
2 tablespoons of dijon mustard

In a food processor, blend together all of the ingredients until combined and chopped.

3 comments:

  1. Anonymous10:04 AM

    Yummmm!

    ReplyDelete
  2. Anonymous2:40 PM

    Sounds wonderful. About how many does this recipe make?

    ReplyDelete
  3. Anonymous6:56 PM

    Tried them! They're delicious! Used 2 cans of the lump Bumble Bee brand and it yielded 6 big crab cakes. I may have to adjust the filler next time though since some of them were falling apart. Thank you so much I'm making this for our Christmas party on Tuesday!

    ReplyDelete

m26242345
The Everyday Occasions Store:
m30
m31
m32fgd
m34
home entertaining and ifestyle expert
pinterest
twitter
instagram
my email newsletter
rss feed
facebook
IMG9
peachscones1
corn1
tagsandcards1
IMG11
IMG12
ClassicCollection1
IMG18
IMG19
the everyday occasions store... m27 head IMG9
Subscribe