If you can't eat Parmesan, can you eat another cheese? Asiago, or Pecorino Romano???
DUNGENESS CRAB CAKES
10 ounces Alaska dungeness crab meat (about 2 cups), thawed if necessary
1 cup soft bread crumbs
1/4 cup minced green onion
1/4 cup celery, minced
3 tablespoons mayonnaise
1 egg, beaten
Generous dash bottled hot pepper sauce
Dash salt and pepper
Flour
3 tablespoons vegetable oil
1. Combine all ingredients except flour and oil; mix well. Chill.
2. Shape into 4 cakes, about 3/4 inch thick. Dust with flour. Saute crab cakes in hot oil on both sides about 10 minutes or until golden brown.
Crabcakes
Makes 10.
1 pound lump crabmeat
2 cups Panko Japanese bread crumbs
1/2 cup finely diced Spanish onions
2/3 cup finely diced red, green and yellow bell peppers
1 jalapeno, seeded and finely diced
3/4 cup mayonnaise
1/4 cup pasteurized eggs
1 1/2 teaspoons Worcestershire sauce
1 tablespoon Old Bay seasoning
1 tablespoon lemon juice
Scant teaspoon freshly ground black pepper
Scant teaspoon salt
1/2 teaspoon Tabasco sauce
2 - 3 T. fresh cilantro, finely chopped
In one large clean bowl combine mayonnaise, eggs, lemon juice, Tabasco, Worcestershire sauce, Old Bay seasoning, salt, pepper, onions and peppers and cilantro. Mix thoroughly.
Add bread crumbs and fold in completely. Gently fold in the lump crab keeping the pieces as large as possible.
Using a large tablespoon or ice cream scoop portion the crab cake mixture into 3 inches in diameter by 3/4 inch high cakes.
Lightly dust each cake with flour and drop in a hot (365 degrees F) fryer or skillet. Cook thoroughly or until each side is golden brown.
Red Lobster Maryland Crab Cakes
1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup bread crumbs
1 pound lump crab meat
2 tablespoons oil for saut?ing
In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs.
Using gloved hands, gently mix in crab meat, then add bread crumbs.
Spread a thin layer of plain bread crumbs on work surface.
Form crab mixture into equal balls, approximately 2 inches in diameter. Place on crumbs.
Gently flatten ball of crab mixture and round the edges. Form cakes about 1/2-inch thick and 3 inches round. Refrigerate.
In a saut? pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5 - 8 minutes.
Chef's Tip: Don't increase the bread crumbs.
