I spent several days in Oregon recently and one of the things that I enjoyed most was the simple Crab Cakes in Bandon. Tony’s Crab Shack restaurant made my list of reasons to return. After such a wonderful meal, I had no choice but to share it here with you. And seeing as I’ve been looking for a reason to break into my new set of bowls and cookware that I bought with the discounts of the month, I wanted to try to replicate the recipe. I’m not the one to say which came out better. Let’s just say, I saved ticket back to Oregon for a while. On today’s menu: Crab Cakes.
INGREDIENTS for Crab Cakes:
- 1 cup breadcrumbs, divided into two half cups
- 1/4 red pepper, finely chopped
- 1/4 green pepper, finely chopped
- 2 cambray onions, cut in thin slices
- 2 tbsp fresh chopped parsley
- 1/2 tsp hot sauce (I use this one for BBQ sauce and it works amazing)
- 1 egg white
- 2 tbsp mayonnaise
- Juice from half a lemon
- 1/2 tsp Worcester sauce
- 1/4 tsp. mustard powder
- 2 cts. Dijon mustard
- 1/4 tsp. Cajun seasoning (if you don’t have any, you can buy it here)
- 1/4 tsp. onion powder
- 200 gm. prepared crabmeat, fresh or canned
- Frying oil
It seems like a lot of ingredients, doesn’t it? Don’t worry, the truth is that it is simple to prepare this classic recipe from the northwest coast. First, add the first half cup of bread crumbs, peppers, onion and parsley. Incorporate them well. Integrate the egg white, mayonnaise, lemon juice, Worcester sauce and Dijon mustard. Next add your seasoning, mustard powder and onion powder.
After everything is well integrated, add the crab. Divide into 6 crab cakes and cover with the other half cup of bread crumbs.
Heat oil in a pan. Cook the Crab Cakes for about five minutes on each side or until lightly browned. Remove the Crab Cakes from the oil and drain on a rack or dry on a napkin. Enjoy with white wine or a light beer like a lager. If you’re not sure which wine to pair them with, go to our wine section to get an idea.
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