Crabnero Creole Crab Cakes

 

 RECIPE
1 #  fresh Backfin
1 Eggs
1/2 c. fresh bread crumb
1/4 c. mayo
2 T fresh chopped parsley
1/4c. Sliced scallions
1 t. butter
1/4 c. minced celery
1/4 c. minced red bell pepper
1 T. course ground Dijon mustard
1 T. Wooster Shooster
Crabanero brand hot sauce

Season with your favorite Bay or crab seasoning

Set a saute pan on medium heat, take a little piece of butter saute your celery and pepper for 3-4 minutes, set aside to cool before you proceed with the remainder of this recipe. 

20 minutes has past stir the following ingredients into  cooled saute pan, mayo, wooster shooster, scallions, bay seasoning, dijon mustard and a few drops of Crabanero brand hot sauce.

Add as much or as little bread crumb to the picked crab meat(I recommend just enough bread to absorb the excess moisture from the crab meat)


Gently blend the crab crumb mixture into you cooled saute pan full of ingredient, allow to cool for up to an hour in the refrigerator, you can prepare to this point and pat crab cakes.
By allowing to set for an hour to 24 hours will allow for all the ingredients cure.


Clean your saute pan add it to med-high heat, add a pat of butter and a drop or 2 of olive oil(you should be able to pat out 6 equal size crab cakes, 3-4 ounces each) Carefully add crab cakes allow to cook 3-4 minutes on the first side, turn and cook 3-4 minutes on the other side on low heat, turn off heat and put lid on pan and let sit for another 4-5 minutes to allow to heat through and set perfectly.


Serve the way you do, and enjoy.


Be with us next week when we make a Crabanero Remoulade sauce to accompany these delicious crab cakes...

And as always enjoy any Crab, Shellfish or Seafood with plenty of Crabanero Brand Hot Sauce
 

http://www.crabanero.com/