6 pounds of crab meat yield 15 large patties and 30 2 inch mini-cakes.
Pan fry the crab cakes to get a nice brown crust, keep on sheet pan until ready to serve. Preheat oven to 400 degrees, then bake for 10--12 minutes until hot.
Crab Cake Sandwich with Tri-colored rotini and garlic pickles.
Large 5-inch patties for sandwiches.
Mini Crab Cakes on Salad
2-inch mini crab cakes to top on Salads.
Penny’s Crab Cakes
1 lb Crab meat (Mix lump & Claw for best flavor)
½ C Bread Crumbs
1 egg and 1 yolk
2 Tbsp Whipping Cream
1 tsp. Dijon Mustard
¼ tsp. Salt
¼ tsp. Cayenne
½ C. Fresh Chives
½ C. Fresh Parsley
1 C. Panko bread crumbs, lightly processed in food processor
Pick through the crabmeat for cartilages. Combine all the ingredients together and GENTLY toss. Press gently together to make patties. Lightly coat with Panko. Refrigerate until firm about 2-3 hours or overnight. Or can be frozen up to 4 weeks.
Mix 1:1 ratio of clarified butter and canola oil and fry until golden brown