You can't go wrong with serving crab cakes as appetizers; they're a crowd-pleaser. They are also a good complement when meat is being served as a main course dish. I suggest making mini cakes so guests can easily nibble while having an interesting pre-dinner conversation.
Savory Crab Cakes
Makes four-six entrée servings or 20-24 hors d’ oeuvre size
chefgeorgehirsch.com | George Hirsch Lifestyle
Step One
3/4 pound Maryland lump crabmeat (for Fishcake, substitute an equal amount of cooked salmon, cod, or shrimp)
2 teaspoons each- thyme, basil, parsley
3 cloves garlic, chopped fine
1/4 cup mayonnaise
3 drops of hot sauce
1 teaspoon soy sauce
1/4 cup fresh plum tomatoes, chopped
1 egg, beaten
5 drops of lemon juice
1/2 cup Fresh ground bread crumbs
1/4 sweet onion, minced
1 rib celery, minced
1 green onion, minced
Step Two
1/4 pound Maryland lump or super lump crab meat
1 cup each- fine corn meal and fresh bread crumbs, mixed for breading of crab cakes
Olive oil for sautéing crab cakes
- Mix all ingredients in step one.
- Gently mix the remaining crabmeat in Step Two; do not over-mix.
- Preheat a non-stick pan to medium heat.
- Form crab cakes into desired-size serving pieces and place in breading mix. Lightly coat the outside of crab cakes with bread crumb mixture, forming into patties.
- Add olive oil to sauté pan and carefully place crab cakes in the pan. Cook for 2-3 minutes on each side until golden brown, turning once.
- Serve crab cakes with lemon and cocktail, tartar, or marinara sauce on the side.
