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KC's Crab Cakes

Chat.n.Dish's picture
These light and fluffy crab cakes will surprise you with a bit of a bite. But not to worry, it won't hurt! They will become your favorite!
Ingredients
  Crab meat 8 Ounce
  Whipped cream cheese with chives 4 Ounce
  Panko 1 Cup (16 tbs) (1/2 cup for crab cake+ 1/2 cup for coating)
  Parmesan cheese 10 Tablespoon, grated
  Onion powder 1⁄2 Teaspoon
  Garlic powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Horseradish sauce 1 Tablespoon
  Lemon zest 1 Tablespoon
  Egg white 3 Cup (48 tbs)
  Olive oil 4 Tablespoon (for frying crab cakes)
Directions

GETTING READY
1. Beat egg whites until foamy and keep it aside.

MAKING
2. In a large mixing bowl, add crab meat, whipped cream with chives, panko, and parmesan cheese.
3. Sprinkle onion powder, garlic powder, salt, and pepper in it.
4. Insert horseradish sauce, and lemon zest. Mix well.
5. Fold beaten egg white into crab mixture,1/3 at a time.
6. Form 6 crab cakes about ½ inch thick.
7. Coat it with panko and parmesan.
8. Place it in refrigerator for about 30 minutes or until it becomes firm.
9. In frying pan, heat olive oil, and sauté crab cakes 3-4 minutes per side or until golden brown.

SERVING
10. Serve crab cake with tartar sauce.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
American
Course: 
Appetizer
Taste: 
Savory
Equipment: 
Frying Pan
Dish: 
Cake
Ingredient: 
Crab
Channel: 
Chat N Dish
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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