Southern Style Crab Cakes2013-01-07
- Yield : 12 cakes
- Servings : 6
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Ahoy, y’all! These crab cakes are a perfect light dinner served alongside salad greens. I discovered a HEAVENLY sauce at my local meat market – it’s called Terry Ho’s Yum Yum Sauce and you can find it here. It is mayonnaise based, so only drizzle a little over your cakes – believe me, a little goes a long way! It is also great on sandwiches, burgers or baked sweet potato fries – kinda like Asian ketchup! These little cakes are only 6 points per serving – a serving size is two cakes.
- 1 lb. lump crab meat
- 1/2 small red bell pepper, finely diced
- 1/4 cup finely chopped green onion
- 1/4 cup finely chopped tomato
- 1 tblsp. capers
- 2 egg yolks
- 1-2 tblsp. mayonnaise
- 1/2 tsp. Worcestershire sauce
- 1/4 tsp. cayenne pepper
- 1 tsp. Dijon mustard
- 1 tsp. fresh tarragon, finely chopped
- 1/2 cup dry panko
- 1/4 cup olive oil or butter flavored olive oil
Pick over crabmeat, removing shell but trying to keep lumps relatively intact.
In a medium-sized mixing bowl, combine the mayonnaise, egg yolks, Worcestershire, Dijon, cayenne and salt; stir to combine.
Add remaining ingredients except the breadcrumbs and toss gently to combine. Add the breadcrumbs and gently blend. Form into a cake and make certain they will hold their shape. If not, add more breadcrumbs. When cake holds well, form remaining cakes, cover and refrigerate until ready to cook. Cakes also can be frozen at this time.
When ready to cook, heat a sauté pan over medium heat. Add the olive oil.
Lightly coat the cakes in flour and fry in the oil until golden brown. Turn and brown the other side.
Finish crab cakes by baking in a preheated 375° oven, about 5 minutes.