African American Crab Cakes

Dip in flour then moisten in egg dip bread in toasted fresh bread crumbs.

African american crab cakes.

1 4 cup chopped chives. Weigh and shape into 2 1 4 oz. Flip and repeat on the other side reducing the heat and adding more oil as. Add the oil and cook the crab cakes in batches if necessary until the bottoms are dark golden brown about 4 minutes.

It can be cooked in various ways. Fry in deep fat for 5 minutes at 275. Crab cake is a variety of fish cake that is very popular in the u s. Serves four lucky folks unless you re feeling generous and want to make them into mini crab cakes to serve as appetizers.

Saute the crab cakes for 4 minutes on each side or until golden brown. 2 pounds fresh jumbo lump crabmeat picked over for shells and cartilage. In a frying pan heat 4 tablespoons of oil over medium heat. A crab cake recipe that is easy to follow and makes the most amazing crab cakes.

Recipes from my african american kitchen. Pick crab shells out of the crab. Made with crab meat and other ingredients such as breadcrumb mayo mustard and other various seasonings. 1 1 2 cups panko.

For the sauce in a blender place the egg yolks old bay seasoning lime juice coriander salt and pepper. Portions 2 2 1 2 oz. Sauteed pan fried baked deep fried grilled and broiled. Mix these ingredients well.

1 can crab meat backfin meat works better 2 3 tablespoons old bay seasoning 2 tablespoons bread crumbs 1 tablespoon worcestershire sauce 3 tablespoons mayonnaise 1 teaspoon mustard 1 extra large egg or 2 small eggs pinch of parsley flakes a little diced green pepper optional salt pepper soul food seasoning hot sauce optional instructions. This is the original recipe that appeared on the back of the old bay can. Place mixture in refrigerator for two hours before making crab cakes. This deviled crab cake recipe with a spicy creole mayonnaise comes from alexander smalls new cookbook meals music and muses.

Trivia players take note. Form about 16 cakes out of the crab mixture and chill until cold before cooking. The overpowering presence of seasoned breadcrumbs used in most recipes interferes with the sweet and delicate flavors of the fresh lump crabmeat. Crab has always been my favorite type of shellfish but i have never really cared much for crab cakes.

It s a keeper baking powder makes the crab cakes light and fluffy while old bay seasoning adds personality.