Gccc Style Crab Cake
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
56
Spice
52
Sweetness
55
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1.75 cups
Mayonnaise6 large
Egg2 tbsps
Honey Mustard2 tbsps
Parsley (fresh)30 g
Baking Powder30 g
Worcestershire Sauce90 g
Hot Sauce90 g
Sriracha30 g
Celery Seed910 g
Jumbo Lump CrabmeatDirections:
1
Watch how to make this recipe
2
Special equipment: a 4-ounce ice cream scoop Combine the mayonnaise, eggs, honey mustard, parsley, lemon juice, baking powder, seafood seasoning, Worcestershire, hot sauce, sriracha and celery seed in a large bowl
3
Whisk together, making sure to break up the eggs and combine all the ingredients thoroughly
4
Add the panko and incorporate it
5
Let the mixture set for 10 minutes so the panko absorbs as much moisture as possible
6
Add the jumbo lump crab meat (if desired, substitute with smaller lump crab meat to keep your cost down)
7
Mix in the crab gently with your hands so that you don't break up the crab lumps
8
Refrigerate until the mix solidifies, about 20 minutes
9
Add some butter to a nonstick pan over medium-high heat
10
Use a 4-ounce ice cream scoop to scoop a level crab cake into the pan
11
Cook the crab cakes in batches until golden brown on one side, 4 to 5 minutes, then flip with a spatula and cook until the other side is golden brown, 4 to 5 minutes more