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Chef Marc’s Florida Crabcakes with Key Lime Caper Remoulade
Yield: four 4oz crabcakes.
(Also see: Key Lime Remoulade Sauce)
- ½ pound jumbo lump crab
- ½ pound backfin lump crab
- 2 large eggs
- 2 tablespoons Old Bay Seasoning
- Zest of ½ lemon
- Juice of 1 lemon
- 1 cup panko breadcrumbs
- 2 tablespoons butter
Using a stick blender or a fork, blend eggs, flour, Old Bay, zest and lemon juice in a non-metallic mixing bowl.
Add the crab, gently breaking apart as you mix into mixture bit being careful to leave pieces whole.
Shape into four 4 ounce cakes making the sides round and the ends flat. Crust ends with panko breadcrumbs.
Add butter to pan, then sauté cakes until browned. Finish in 350 degrees F. oven for about 4 minutes if necessary. Serve with Key Lime Caper Remoulade Sauce.
Copyright Joyce LaFray. All Rights Reserved.