Big yum there, JB.
Rosie, fun post for sure. Those trips down memory lane are entertaining. Pity my memory is less than stellar. Nice looking eats, too.
Crab Cakes:
• 2/3 cup panko (Japanese breadcrumbs), divided
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons finely chopped green onions
• Half of a seeded jalapeno. Diced.
• 2 tablespoons mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Old Bay seasoning
• 1/2 teaspoon Worcestershire sauce
• Salt and pepper
• 1 large egg, lightly beaten
• 8 ounces lump crabmeat, shell pieces removed
• Olive oil and butter, a healthy tablespoon or so.
• 1 lemon, quartered
Combine 1/3 cup panko through egg in a large bowl and stir well. Add crab; fold it in and mix gently just until combined. Refrigerate 1 hour.
Place remaining 1/3 cup panko in a shallow dish. Using wet hands, shape crab mixture into 5 equal balls. Coat balls in panko. Gently flatten balls to form patties.
Heat a large nonstick skillet over medium-high heat. Add butter/oil to pan; swirl to coat. Add patties; cook 3 minutes on each side or until golden. Serve with tartar sauce and lemon wedges.
NOTE: Crab is not cheap but splurge a little. I find the real fresh stuff in the refrigerated section of the fish aisle. If only making a couple, the uncooked prepared cakes can be frozen.
