Crab cakes garnished with white sauce and potatoes

Crab cakes are typically made from the meat of the blue crab in the Maryland region. The blue crab can be found in abundance around the Chesapeake Bay. In Northern California, however, the Dungeness Crab is often used since it is available locally. There are several ways of preparing crab cakes: they can be grilled, broiled, baked or deep-fried.

Ingredients:

• 1/2 lb. fresh white crabmeat
• 2 cups Cajun Trinity, finely chopped
• 1 teaspoon minced garlic
• 2 tablespoons butter
• 1 tablespoon oil olive
• 1 tablespoon Italian seasoning
• 1 teaspoon Creole seasoning
• 2 cups bread crumbs
• 3/4 cup mayonnaise
• 1 teaspoon Creole mustard
• 1 egg
• 1/2 cup milk
• Vegetable oil for frying

Directions:

In a skillet, add the butter and olive oil. Add the Cajun Trinity and cook until well done. Add the garlic, Italian and Creole seasonings. Transfer the mixture to bowl and stir in 1 cup bread crumbs. Add the mayonnaise and mustard. Mix until well-combined. Fold in the crabmeat and blend well.  Divide the mixture to make 4-5 crab cakes.
Place the crab cakes in the refrigerator for an hour. In a small bowl, whisk together the egg and milk. In another bowl, place the remaining bread crumbs.

In a deep skillet, pour in enough vegetable oil to cover the base of the pan. Heat on a moderate heat. Dip each crab cake in the egg-milk mixture and then roll it through the bread crumbs until well-coated.  Set aside.

Place the crab cakes in the well-heated skillet and fry for 2-3 minutes. Turn each crab cake over and fry for a further 2 minutes or till golden all over. Drain the excess oil from the crab cakes by placing them on paper towels.

Tips:

Serve the Crab Cakes with a salad on the side. Picture by LWY.