Storm the Cassoulet

Tree House Tavern Crab Cakes

on February 29, 2012


 1 pound lump crabmeat
2 scallions
1 red pepper
2 stalks celery
1 egg
1/4 teaspoon garlic powder
1/4 teaspoon Old Bay seasoning
1/4 teaspoon black pepper
1/4 cup mayonnaise
Panko breadcrumbs
Canola oil
Creole remoulade (see note)


Dice scallions, red peppers and celery or use a food processor until they are in small chunks, Beat egg and mix with crabmeat, spices and mayonnaise. Mix well and add just enough breadcrumbs (you can start with 1/4 cup) until you can form tight cakes sized to your preference. Coat each formed crab cake in breadcrumbs. Heat 1 to 2 tablespoons canola in a frying pan. Once it’s glistening and hot, fry the crab cakes until golden brown on one side. Flip to finish the other side until crab cakes are heated through.

Note: To make the Creole remoulade, you need just three ingredients: Blend 3 tablespoons mayonnaise, 1 teaspoon Cajun spice blend and 1 teaspoon Frank’s RedHot Sauce. Serves 4.


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