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mtlabor
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Author Notes: First knack at trying out crab cakes proved to be tasty, but there’s always room for improvement! —mtlabor
Serves: 2-4
- 1 & 1/2 pounds crab meat (I used King Crab)
- 1 small onion, roughly chopped
- 2 tablespoons fresh parsley
- 3 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- 2 eggs
- 1 & 1/2 cups panko breadcrumbs
- 1 tablespoon olive oil
- In a large stockpot, bring half a pot full of salted water to a boil. Add crab leg(s). Boil for about 5-7 minutes, or until leg(s) is cooked and bright red.
- Remove meat from shell and set aside to cool.
- In a food processor, combine all ingredients except olive oil and crab meat. Add crab meat and pulse processor a few times, but be careful not to over-process the crab meat.
- Form into patties (I made 4 huge ones as a main course, but this could easily be 8-10 appetizer portions). Place on parchment paper lined baking sheet and put in fridge for about 20-30 minutes so patties can “solidify”.
- Heat olive oil in large skillet under medium high heat. In batches of 4 (if doing smaller portions) or 2 (if doing large portions), cook each patty for about 4-7 minutes, depending on size, or until well browned. Serve with tarter sauce and enjoy!
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