Rusty harpoon crab cakes
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Crab meat; picked over |
| 3 | cups | Mayonnaise |
| 1 | tablespoon | Chile garlic sauce |
| 2 | tablespoons | Dijon-style mustard |
| ½ | cup | Cilantro; chopped |
| 6 | Eggs | |
| 1 | teaspoon | Baking powder |
| Lemon pepper spice to taste | ||
| Salt to taste | ||
| 12 | cups | Panko; (1 1/2 lbs Japanese bread crumbs) |
| Oil | ||
| 2 | cups | Mayonnaise |
| 1 | cup | Buttermilk |
| ½ | cup | Honey |
| ½ | cup | Macadamia nut oil |
| ¼ | cup | Lemon juice |
| ¼ | cup | Parsley; chopped |
| Salt | ||
| White pepper | ||
Directions
CRAB CAKES
HONEY MAC NUT DRESSING
CRAB CAKES: Chop the crab meat medium fine. Combine the mayonnaise, chile garlic sauce, mustard, cilantro, eggs, baking powder, lemon pepperspice and salt to taste in a bowl. Add the 8 cups of panko and mix well. Let stand until the panko absorbs the moisture, 10 to 15 minutes. Add more panko if needed to absorb the moisture. Shape the crab meat mixture into 24 balls about the size of a large onion. Roll them in the remaining panko and then flatten to about ½- inch thickness. Heat 1-inch of oil over medium heat in a large skillet. Add the crab cakes in batches and fry until golden,turning carefully to brown evenly on both sides,about 2½ minutes per side. Do not crowd the skillet. Remove and drain on paper towels. Serve with Honey Mac Nut Dressing.
HONEY MAC NUT DRESSING: Whisk together the mayonnaise, buttermilk, honey, oil, lemon juice, parsley, and salt and white pepper to taste. Mix well and serve.
NOTES : Panko bread crumbs and garlic chile sauce are available at most supermarkets and Asian or Japanese markets. If you can't find macadamia nut oil, canola oil will work just as well. Each crab cake: 440 calories; 89 mg cholesterol; 24 grams fat; 41 grams carbohydrates; 12 grams protein; 0.01 gram fiber and 706 mg sodium. I havent made this recipe yet but I don't think I would use 8 cups of panko in the cakes. I would use just enough to bind the crab meat and that's all. Sometimes these restaurants make their recipes in large quantities and when requested don't break them down accurately. I would cut the mayonnaise down too. Just enough to properly moisten the crab meat mixture.
Recipe by: L.A. Times S.O.S. 12/97 Posted to MC-Recipe Digest by drleroy@... (LeRoy C Trnavsky) on Apr 25, 1998