Sunday, August 7, 2011

Crab Cakes Drizzled with Spicy Cream

This past Saturday night I had a few girl friends over for a dinner party and this was the main course. These crab cakes are surprisingly easy to make and taste delicious. One of the guests commented that she has never tasted a crab cake that she has liked until now. In my book that is considered a success! :) This recipe serves 6.

1/2 cup mayo
4 green onions, finely chopped
2 eggs, lightly beaten 
2 tbsp course ground mustard
4 tsp lemon juice
3 tsp old bay seasoning
1 jalepeno finely chopped, deseeded
2 lb crab meat
2 1/2 cups panko
2 tbsp finely chopped chives
1/2 tsp salt
1/4 tsp pepper
4 tbsp vegetable oil
1/4 cup heavy whipping cream
 2 tbsp sour cream
 2 tbsp or preferred amount Siracha hot chili sauce

In a large bowl wisk together mayo, green onions, eggs, mustard, lemon juice, old bay seasoning, and jalapeno. Add in 1 1/2 cups panko, chives, salt and pepper. Mix all ingredients together. Form 12 crab cakes on a platter. Chill for 15 minutes. While cakes are chilling whisk together whipping cream, sour cream and desired level of chili sauce. Set bowl aside. Pour 1 cup panko in a side bowl. Heat oil in a skillet over medium heat. Coat both sides of crab cakes with panko. Fry crab cakes for 3 minutes each side or until golden brown. Drizzle cream over crab cakes. Serve with a salad and lemon wedges. Enjoy!

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