Pacific Lump Crab Cakes
"Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe."
photo by Peter J
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb crabmeat (lump crab, dungeness)
- 1 cup panko breadcrumbs
- 2 tablespoons chives
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon Grey Poupon mustard
- 1 egg
- 1⁄2 cup mayonnaise
-
Rosemary Mayonnaise
- 1⁄2 cup mayonnaise
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon garlic, chopped
- 1 lemon, juice of
directions
- Mix wet ingredients together and add breadcrumbs.
- Fold in crabmeat, being careful not to break up the larger pieces of crab.
- Form into 2-ounce rounds.
- Coat the outside of cakes with panko breadcrumbs.
- Heat skillet and add olive oil to coat bottom of pan.
- Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
- Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
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Reviews
-
Wow, some of the best crab cakes I've ever had. The rosemary/garlic/lemon mayonnaise is outstanding. Thank you. -
Great! The mayonnaise in the cakes was a nice touch to make them light and creamy. I also loved the rosemary mayonnaise which was a flavor combination I've never tried with seafood before but it went wonderfully with it. -
barb, these are just wonderful! these crabcakes are just bursting with crab and none of the usual additives/fillers. we truly enjoyed these and i wouldn't change a thing-except to double the recipe next time! and serve with lots of lemon quarters
RECIPE SUBMITTED BY
Barb G.
Sonora, California
