Ingredients
-
-
1/2
-
1 1/2
-
1/4
-
1/4
-
1 1/2
-
1 1/2
-
4
-
1 1/2
-
2
-
1/3
-
1 1/2
-
1
-
-
1
Directions
Best Ever Aquarium Crab Cakes, I am not very fond of seafood, but even I love these crab cakes They are delicious and savory I’ve modified the recipe slightly from the version published in the Houston Chronicle , I am not very fond of seafood, but even I love these crab cakes They are delicious and savory I’ve modified the recipe slightly from the version published in the Houston Chronicle
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Steps
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1
Done
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In a Mixing Bowl, Combine the First 10 Ingredient by Hand or With a Large Spoon. |
|
2
Done
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Pick Through the Crabmeat For Bits of Shell or Cartilage, Trying not to Break Up the Crab Lumps. |
|
3
Done
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Fold the Crabmeat Gently Into the Mixture. |
|
4
Done
|
For 8 to 10 Crab Cakes of Roughly Equal Size (~3inch Round), Working as Quickly as Possible to Maintain a Cold Temperature as Much as Possible. |
|
5
Done
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Makes Roughly 24 Bite Sized Cakes. |
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6
Done
|
Lightly Oil a Frying Pan and Cook Cakes Over Medium Heat Until Golden Brown on Both Sides, About 3 Minutes Per Side. |
|
7
Done
|
For a Healthier Cooking Method, Place the Crab Cakes on a Baking Sheet and Cook Under the Broiler Until the Tops Are a Golden Brown. |
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8
Done
|
Flip the Crabcakes Once So That Both Sides Get Cooked. |
|
9
Done
|
For the Dipping Sauce Combine the Tartar Sauce, Lemon and Old Bay Seasoning in a Small Bowl. |
