Recipe Database
Crabby Freddy Crab Cakes
Crabby Freddy Crab Cakes
4 1/2 tbs of unsalted butter.
1 c chopped onion
1/2 c celery(chopped)
3 tbs mayo
1 1/2 tbs of fresh lime juice
1 tbs chopped green onion(green top only)
1 lb lump crab meat,picked over for shells
6 tbs of bread crumbs
1 lg egg
1 1/2 cups Panko bread crumbs
1/2 cup vegetable oil

Heat the butter in a med skillet and add the onions and celery. Cook until soft about 5 minutes. Set aside to cool. In a bowl combine,mayo,lime juice,green onions until slightly thickened. Add the S & P, cayenne if you like. Transfer the cooled onions celery, and crab to the mayo mix. CAREFULLY fold the crab meat into the mix. Form the crab mixture into cakes and place on a plate or baking sheet,cover and chill at least 2 hours or 30 minutes in the freezer. Set up a breading station. Flour first then beaten egg then the Panko bread crumbs. Remove the cakes and place them in the flour then the egg then dust them with the panko bread crumbs. Heat the veggie oil to med high and begin to pan fry. Only do 3 cakes at the most or you will lower the temp of the oil and your cakes will become greasy. Serve with your favorite sauce - Chef and the Fatman Remoulade sauce comes to mind. Cook each cake about 4 minutes per side.

Prepared by Executive Chef Fred Genovese at the fabuloust Miele Kitchens of Distinctive Vacuum and Appliances.