Quote:
Originally Posted by gonz085
Have you ever made your own, by chance? I have twice. Two very different results lol. And I didn’t even change the ingredients.
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It happened to me recently
A while ago my wife and I did a weekend at The Essex Resort in VT. and part of the package was doing a cooking class with the head chef. One of the things on the menu were crab cakes.
I had given up getting them at a restaurant because they were always pretty disappointing, but the ones we made there and later at home were fantastic.
I hadn't made them in a while so I figured I'd whip up some for valentines day and they were just OK. I didn't chill them as long as the recipe called for and that could have been part of the problem (they were crumbly) or I used too much panko. The chef was very specific about using just enough panko to hold them together and I might have overdone it.
But if you want to give it a try
1 TBS Dijon Mustard
1 TBS Worcestershire Sauce
2-3 Tsp Hot Sauce
¼ c Minced Green Onions
2 Large Egg Yolks
1 Lemon (Zested)
2 TSB Fresh Lemon Juice
1-2 Cloves Garlic (Minced)
2 TBS Chopped Parsley
½ Tsp Ground Black Pepper
½ Tsp Sea Salt
1 LB Blue or Dungeness Crabmeat
1 ¾ c Panko Breadcrumbs (Divided)
2 TSB (or more) Butter
2 TSB (or more) Grape seed Oil
DIRECTIONS
Line baking sheet with parchment paper
Whisk first 1 ingredients in large bowl. Mix in crabmeat breaking up the crabmeat slightly.
Add ½ to ¾ cup of panko as needed. Let stand 10 minutes
place remaining panko on rimmed baking sheet, spreading slightly.
Form crab mixture into 4 inch dia. patties. Press both sides of patties into panko.
Transfer patties to waxed paper lined baking sheet. Cover and chill at least 1 hour and up to one day.
Melt 1 TSB butter with 1 TSB oil in each of 2 heavy large skillets over med high heat.
Add crab cakes and cook until golden brown on both sides, adding more butter and oil as needed,
about 5 minutes total