Savory Crab Cakes
Makes four-six entrée servings or 20-24 hors d’ oeuvre size
chefgeorgehirsch.com | George Hirsch Lifestyle
3/4 pound Maryland lump crabmeat
2 teaspoons each- thyme, basil, parsley
3 cloves garlic, chopped fine
1/4 cup mayonnaise
3 drops hot sauce
1 teaspoon soy sauce
1/4 cup fresh plum tomatoes, chopped
1 egg, beaten
5 drops lemon juice
1/2 cup Fresh ground bread crumbs
1/4 sweet onion, minced
1 rib celery, minced
1 green onion, minced
1/4 pound Maryland lump or super lump crab meat
1 cup each- fine corn meal and fresh breads crumbs, mixed for breading of crab cakes
Olive oil for sautéing crab cakes
Mix all ingredients in step one.
Gently mix in remaining crabmeat in Step Two, do not over mix.
Pre heat a non-stick pan to medium heat.
Form crab cakes into desired size serving pieces and place in breading mix. Lightly coat outside of crab cakes with bread crumb mixture forming into patties.
Add olive oil to sauté pan and carefully place crab cakes in pan, cook 2-3 minutes on each side until golden brown turning once.
Serve crab cakes with lemon and cocktail, tartar or marinara sauce on side.