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Carolina Crabcakes
Recipe By:Donald Barickman; Magnolias
1 hour 40 minutes
Cook Time
4
Serves
0
Reviews (0)
1 hour 40 minutes
Cook Time
4
Serves
0
Reviews (0)
Ingredients
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
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Frequently Used
Preparation
- Place onions, bell pepper, tarragon and mayonnaise in a mixing bowl and combine.
- Gently fold in the crabmeat.
- Add the panko and season with salt, white pepper, and cayenner pepper to taste.
- Let the mixture rest for 5 minutes.
- The panko will absorb some of the moisture and the mixture will stay together.
- Lay out a large piece of plastic wrap on a clean counter surface.
- Place half of the crab mixture on it and use a spatula or a spoon to form it into a tube about 1 3/4 inches in diameter.
- Bring the wrap over the crab mixture and roll the crab mixture up.
- Twist the ends to close.
- Pierce any air pockets with a toothpick or skewer.
- Twist the ends even tighter to compress the crab mixture.
- Tuck under the ends of the wrap and place the tubs on a plate.
- Repeat with the second half of the crab cake mixture.
- Place the tubes in the refrigerator for at leat 1 hour or overnight.
- Note: If you don't want to go through the process of making the tubes, form the mixture into 8 equal size 3-ounce cakes by hand or with a scoop.
- Refrigerate for 30 minutes before cooking.
- When ready to use, cut the tubes into 1 1/4 inch thick cakes.
- Gently remove the plastic wrap, leaving the cakes in nice cylinders.
- Heat 3 tablespoons oil in a heavy-bottomed frying pan, over medium-high heat until very hot, but not smoking.
- Gently place 4 of the crab cakes in the pan and sear for 3 to 4 minutes, or until golden brown.
- Serving Ideas : Serve with Roasted Red Pepper Coulis, Toasted Quinoa Pilaf and sauteed spinach
There is no nutrition information available on this recipe.
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