Spicy breaded crab that is a nice fish-day entree as long as you don’t mind cooking it in oil. I find imitation crab meat to be better than actual crab meat for this recipe, but it’s your call. This recipe serves 8 and about 3 hours start to finish.
Ingredients
- 18 oz Crab meat – flaked, imitation is okay
- 4 oz Canola oil
- 1 cup Cubed bread
- 0.5 cup Bread crumbs
- 2 Eggs
- 3 TBL Mayonnaise
- 3 TBL Half and half
- 1 TBL Lemon juice
- 1 TBL Butter – melted
- 1.5 tsp Seafood seasoning
- 1 tsp Worcestershire sauce
- 1 tsp Kosher salt
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Combine crab and bread crumbs.
- In another bowl, whisk eggs, mayo, cream, lemon, butter, and seasoning.
- Add crab mix to the mixture and gently turn (mix).
- Put crumbs in shallow dish.
- Scoop 1/3 cup of crab mixture and shape into 3/4″ patty.
- Coat patty with bread crumbs.
- Repeat steps 6 and 7 until crab mixture is gone.
- Chill in fridge for at least 2 hours (you can leave longer without damage).
- Heat oil in skillet on Med heat. Cook 4-5 mins on each side. Remove from oil and rest on a paper towel lined sheet.
