A mixture of seasoned crab and a binder of freshly toasted bread, pan fried in a bit of butter and oil. Serve alone as-is, or with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Pan Fried Crab Cakes

I've previously posted some oven baked crab cakes - great when you are trying to reign in the fat for a bit - but these pan fried crab cakes are the more traditional way to go down here. This recipe is the standard crab mix that I use for a variety of dishes - to make crab patties for po'boys, or stuffed crabs, stuffed mushrooms, stuffed flounder and of course, these pan fried crab cakes. Add a nice mixed garden salad and a green veggie to round it out.

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Recipe: Pan Fried Crab Cakes

©From the Kitchen of Deep South Dish

Prep time: 10 min |Cook time: 15 min |

Yield: About 4 to 6 servings

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Ingredients

• 4 tablespoons of butter
• 1 medium onion, minced fine
• 1/4 cup of green bell pepper, minced fine
• 4 slices of white bread, toasted
• 1 pound of fresh lump crabmeat
• 1 egg
• Pinch of kosher salt
• 6 turns of the pepper grinder, or to taste
• 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste
• 1/2 teaspoon of Old Bay seasoning
• Couple shakes of dried parsley
• 1 tablespoon of canola oil
• 1 tablespoon of butter

Instructions

Melt the butter in a large skillet over medium heat and add the onion and green pepper; cook until softened, remove from heat and set aside. Toast the bread slices, sprinkle each piece with water to wet them thoroughly and set aside in a bowl for about 2 minutes to soak up the water and soften. Pick through the crabmeat to check for stray cartilage and shell; set aside.

Squeeze out the bread and break it up. Add the egg to the bread and mix.  Add the salt, pepper, Cajun seasoning, Old Bay, parsley and sauteed onion and bell pepper; carefully turn until well mixed. Add the crab and gently mix.

Heat the oil and butter in a skillet over medium to medium high heat. Form the crab into 8 patties. Pan fry in the hot oil until nicely browned, turn and cook the other side. Serve with spicy horseradish mustard, spicy mustard sauce, jalapeno cream sauce, remoulade sauce, or comeback sauce.

Tip: To easily pick out any shell, spread crab on a baking sheet in a single layer and place in a 200 degree oven for 3 minutes. The shell will be visible and easy to pick out.

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©Deep South Dish

Source: http://deepsouthdish.com

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Posted by Mary on February 26, 2010

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