Mrmyke709
1,000+ Posts
These will rock your socks off.
Ingredients:
1/2 cup Japanese Panko crumbs (If you don't see these in the cooking/spice section of a regular HEB, look over by the sushi bar, they will have them there).
About 1 cup extra panko for coating the cakes
1 egg
5 tablespoons good mayo
2 green onion, chopped
1 tablespoon chopped fresh flat leaf Italian parsley
1 tsp dry mustard
1/2 tsp sea salt
1/4 tsp black pepper
1 pound lump crab (be sure to clean it well, there will be cartilage and shell.)
3/4 to 1 cup peeled roasted green chile, diced.
3 tablespoons butter
1 tablespoon canola oil
Melt the butter in a sautee pan along with the canola oil.
Mix all ingredients in a large bowl. Use just enough of the mayo to hold the mixture together. Add the green chiles according to the heat. If they're hot ones, go about 3/4 cup instead of the full cup.
Take some more panko crumbs and add about 1/2 inch deep of crumbs on a good sized plate. Form the cakes, and coat them with the extra panko.
Sautee till golden brown. The canola will allow you to raise the heat, but be careful and don't burn the butter. Serve with a nice remoulade and a squeeze of lemon juice.
A good sauvignon blanc is killer with these.
Ingredients:
1/2 cup Japanese Panko crumbs (If you don't see these in the cooking/spice section of a regular HEB, look over by the sushi bar, they will have them there).
About 1 cup extra panko for coating the cakes
1 egg
5 tablespoons good mayo
2 green onion, chopped
1 tablespoon chopped fresh flat leaf Italian parsley
1 tsp dry mustard
1/2 tsp sea salt
1/4 tsp black pepper
1 pound lump crab (be sure to clean it well, there will be cartilage and shell.)
3/4 to 1 cup peeled roasted green chile, diced.
3 tablespoons butter
1 tablespoon canola oil
Melt the butter in a sautee pan along with the canola oil.
Mix all ingredients in a large bowl. Use just enough of the mayo to hold the mixture together. Add the green chiles according to the heat. If they're hot ones, go about 3/4 cup instead of the full cup.
Take some more panko crumbs and add about 1/2 inch deep of crumbs on a good sized plate. Form the cakes, and coat them with the extra panko.
Sautee till golden brown. The canola will allow you to raise the heat, but be careful and don't burn the butter. Serve with a nice remoulade and a squeeze of lemon juice.
A good sauvignon blanc is killer with these.
