Notice: Undefined variable: filename in /home/wt2fabghbdzu/public_html/joycelafray/public_html/header.php on line 123
Photo: freefoodphotos.com

Chef Marc’s Florida Crabcakes with Key Lime Caper Remoulade

Yield: four 4oz crabcakes.

(Also see: Key Lime Remoulade Sauce


INGREDIENTS

  • 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

DIRECTIONS

STEP 1
Using a stick blender or a fork, blend eggs, flour, Old Bay, zest and lemon juice in a non-metallic mixing bowl.

STEP 2
Add the crab, gently breaking apart as you mix into mixture bit being careful to leave pieces whole.

STEP 3
Shape into four 4 ounce cakes making the sides round and the ends flat. Crust ends with panko breadcrumbs.

STEP 4
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.