I love crab cakes anytime of the year, but with early spring weather, the ease and wonderful taste of fresh crab cakes is perfect. I added more cayenne pepper to give these cakes a KICK…so if you like spice, don’t be afraid to add to your own tastes. I also added fresh chopped parsley and served the cakes hot with a chilled glass of chardonnay.
Below is the true and tested recipe…and the secret to the ‘melt in your mouth’ texture is the panko bread crumbs. They are light which makes the crab cakes so delcious!
Sprat’s Crab Cakes with Basil, Herbs & Lime Mayo Sauce
12 ounces cooked crab (can or shelled )
1/4 Cup finely diced celery
1/4 cup minced green onions or chives ( cut up enough for the sauce )
1/4 cup mayonnaise
1 large egg
2 teaspoons dijon mustard
1/4 teaspoon cayenne pepper or hot sauce
1 cup panko ( Japanese bread crumbs )
1 tbsp. fresh chopped basil
1/4 teaspoon Worcestershire sauce
Dash of black pepper & salt
Put drained crab in a large bowl (discard any shell pieces )
Add the breadcrumbs and all other ingredients. Add egg and mix well.
Shape into small to medium sized patties. Heat virgin oil in a skillet, covering the bottom.
Add a few patties to hot oil, not too close together and do not move them around. Cook till lightly golden brown on both sides.
Basil, Herb & Lime Mayo
Add green onions, pepper, garlic spice, chopped basil ( fresh herbs that you have available ), 1/4 cup mayonnaise, 2 tablespoons tartar sauce and squeeze of lime juice.
Makes approximately 5- 10 small to medium sized patties.
Serve with wild mushroom risotto or rice of choice and garnish with lemon & lime and Basil Mayo.