Yummy crab cakes

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by Great Day Staff

khou.com

Posted on August 7, 2012 at 11:36 AM

Updated Tuesday, Aug 7 at 3:54 PM

www.tonychachere.com

 

Crab Cakes
 
 
Makes: 6 
Prep Time: 45 Min
Portion: 3oz.cakes and 6oz patties
Serving Temp: Hot 
 
Qty.                 Unit                             Ingredient                               Notes
 
2                      cups                             Heavy Cream
1/2                   cup                              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

 
Summary
 
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 .

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