Continental Crab Cakes

13 ingredients
10 steps

Ingredients

  • 1 lb crabmeat, picked over
  • 1 12 teaspoons Maryland crab seasoning
  • 14 cup celery, finely chopped
  • 14 cup onion, finely chopped
  • 2 tablespoons mayonnaise
  • 14 lb unsalted butter
  • 2 eggs
  • 2 lemons, juiced
  • 2 tablespoons fresh cilantro, chopped
  • 2 fluid ounces clam juice or 2 fluid ounces low sodium chicken broth
  • 12 cup seasoned dry bread crumb
  • 12 cup cheddar cheese, shredded
  • 1 pinch flour

Directions

  1. 1
    Saute celery and onion in 2 ounces of the butter, until tender; remove and cool.
  2. 2
    When cool, mix with the crabmeat, breadcrumbs, cheddar, crab seasoning, and mayonnaise.
  3. 3
    Form 4 crab cakes and flour them.
  4. 4
    Beat the eggs to make an egg wash.
  5. 5
    Dip the floured crab cakes in the egg wash and saute in a non-stick pan with the remaining 2 ounces of butter.
  6. 6
    Cook slowly, and be careful that the butter does not burn.
  7. 7
    When golden brown, place on a hot plate to keep warm.
  8. 8
    Keep remaining butter in the saucepan to make sauce.
  9. 9
    Deglaze the pan with the lemon juice and chicken stock.
  10. 10
    Pour over top of the crab cakes.

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