Crab Cake Recipe: Syrah Bistro

Tuesday, June 16th, 2009

The Best Crab Cakes

adapted from Josh Silvers, Syrah Bistro


12 oz. Fresh Crab Meat
2 Tablespoons Red Onion (finely diced)
3 Tablespoons Red Bell Pepper (finely diced)
3 Tablespoons Celery (finely diced)
1 Tablespoon Italian Parsley (chopped)
1 Tablespoon Fresh Lemon Juice
/2 Cup (approximately) Best Foods Mayonnaise
Salt and Pepper (to taste)
Panko (Japanese style bread crumbs)
Peanut Oil (for sautéing)

Check crab meat for shells and place in large bowl. Add vegetables,
parsley, mayonnaise and lemon juice and mix thoroughly. Then add Panko 
slowly until the consistency is dry and slightly tacky to the touch.
Form cakes and cover with more Panko and set aside.

To Cook:
Heat sauté pan, then add oil and wait until oil is hot. Cook crab cakes
until one side is brown and turn over and cook other side until brown.
Remove from pan and place on a paper towel. Serve with your favorite

Author: biteclub

Food Dining and Restaurants in Sonoma County and beyond, is Wine Country dining with Drive-Thru Sensibility.

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