Pacific Lump Crab Cakes

Submitted by Barb G.

"Crab cakes with rosemary mayonnaise sounds good and looks good. The recipe comes from KCRA TV and the Sunnyside restaurant in Lake Tahoe."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 lb crabmeat (lump crab, dungeness)
• 1 cup panko breadcrumbs
• 2 tablespoons chives
• 1 teaspoon Worcestershire sauce
• 1⁄2 teaspoon Grey Poupon mustard
• 1 egg
• 1⁄2 cup mayonnaise

• Rosemary Mayonnaise

• 1⁄2 cup mayonnaise
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon garlic, chopped
• 1 lemon, juice of

directions

1. Mix wet ingredients together and add breadcrumbs.
2. Fold in crabmeat, being careful not to break up the larger pieces of crab.
3. Form into 2-ounce rounds.
4. Coat the outside of cakes with panko breadcrumbs.
5. Heat skillet and add olive oil to coat bottom of pan.
6. Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
7. Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

Reviews

[Katanashrp]

Wow, some of the best crab cakes I've ever had. The rosemary/garlic/lemon mayonnaise is outstanding. Thank you.

 

[Peter J]

Great! The mayonnaise in the cakes was a nice touch to make them light and creamy. I also loved the rosemary mayonnaise which was a flavor combination I've never tried with seafood before but it went wonderfully with it.

 

[chia2160]

barb, these are just wonderful! these crabcakes are just bursting with crab and none of the usual additives/fillers. we truly enjoyed these and i wouldn't change a thing-except to double the recipe next time! and serve with lots of lemon quarters