Prep Time: 45 Min
Portion: 3oz.cakes and 6oz patties
Serving Temp: Hot
- 2 c. Heavy Cream
- 1/2 c. capers (minced)
- 2 Tabl Garlic (minced)
- 3 #’s Back fin Crab meat
- 3 #’s Jumbo Lump Crab meat
- 3 each Lemons (juiced)
- 7 Tabl Parsley (chopped)
- 7 Tabl Green Onion (chopped)
- 3 Tabl Tony Chachere’s Original Creole Seasoning
- 2 cups Plain Bread Crumbs
- 2 cups Panko Bread Crumbs
In a medium sauté pan over high heat reduce Cream Capers and Garlic to ¾ cup, remove from heat and allow to cool.
In a large bowl mix all ingredients together except cream reduction and Jumbo lump…once all ingredients are well combined.
Fold in jumbo lump and cream reduction.
Portion out to 3oz cakes or 6 oz patties... to store place in zip lock bags and Refrigerate immediately for later use .
Can be frozen also.
To prepare, place crabcakes in a hot ~ oiled skillet and brown on both sides until warmed thru .