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  1. Source: Chef Ed Dean - Lantana Grille, Phoenix, Arizona

  2. 5 pounds snow crab, ready to eat

  3. 1 cup yellow onion, finely diced

  4. 1 cup celery, finely diced

  5. 3/4 cup red bell pepper, seeded and finely diced

  6. 1/4 cup fresh garlic, minced

  7. 4 tablespoons Old Bay seasoning

  8. Salt and pepper to taste

  9. 1 1/2 cups mayonnaise

  10. 2 to 3 cups Panko bread crumbs

  11. 6 eggs

  12. 3 cups seasoned flour

  13. 3 cups buttermilk

  14. 3 cups bread crumbs

  15. 2 tablespoons olive oil

  16. 1/4 cup parsley, chopped

  17. 10 ingredients and the parsley. Portion and shape each crab cake. Lightly freeze, then dip each into flour, buttermilk, then bread crumbs. Saut? crab cakes in a medium skillet with

  18. 2 tablespoons olive oil until medium golden brown.

  19. Makes 25 servings.

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