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 1
/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.
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 condiments.