Randy's crab cakes

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Ingredients

  • 3 tbsp unsalted butter
  • 3 tbsp mayonnaise
  • 1 tbsp freshly chopped spring onions
  • 1 tbsp freshly chopped chives
  • 1 tbsp freshly chopped parsley leaves
  • 1/2 tsp salt
  • 1/2 tablespoon freshly ground white pepper
  • 450g lump crabmeat
  • 90g breadcrumbs
  • 4 tbsp vegetable oil
  • 2 tbsp milk
  • 2 eggs
  • 140g plain flour
  • 90g panko bread crumbs

Use imperial measurements

Method

How to make Randy's crab cakes

1) Melt the butter, allow to cool and add the mayonnaise, spring onion, chives, parsley, and salt and pepper. In a separate bowl mix the crabmeat and fresh breadcrumbs. Combine the mayonnaise and herb mixture with the crabmeat mixture and form into cakes.

2) Mix the milk and eggs in a shallow dish. Place the flour in a second dish and the panko breadcrumbs in a third. Dredge the crab cakes in plain flour, then put into the milk mixture, then dredge in panko bread crumbs.

3) Heat a heavy frying pan over a medium-high heat and add the oil. Cook the crab cakes until golden brown, about 5 to 7 minutes each side.

A viewer, who may not be a professional cook, provided this recipe. the food network kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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