Hudson Valley Crab Cakes
These crab cakes are easy to prepare and have very little filler. Serve with Spicy Mustard Sauce (See Recipe) and blow everyone away. You can substitute Claw Meat for the Lump Meat that the recipe calls for and still get terrific results. This recipe makes 6 servings.
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- 3/4 pound(s) Russet Potatoes Peeled and Diced
- 1/4 cup(s) Yellow or Spanish Onion Chopped
- 1/2 cup(s) celery Chopped
- 2 tablespoon(s) Unsalted Butter
- 3 Large Eggs Beaten
- 3 tablespoon(s) Lemon Juice
- 1/2 teaspoon(s) Pepper
- 3/4 teaspoon(s) Salt
- 1 teaspoon(s) Old Bay Seasoning
- 1/2 teaspoon(s) Tabasco or Hot Sauce
- 2 tablespoon(s) Curly Parsley Chopped
- 1 pound(s) Lump Crabmeat
- 1/4 cup(s) Panko Bread Crumbs
- Additional Panko for coating
- Vegetable Oil for deep frying
- Cook the diced potatoes in boiling water. Meanwhile, saute the onion and the celery in the butter until they soften but without browning them. When the potatoes have turned soft, drain and mash them. Stir in the onion and celery mixture. Combine the eggs, lemon juice, pepper, salt, Old Bay seasoning, Tabasco, and parsley and add to the potato mixture. Mix well. Gently fold in the crabmeat and the 1/4 cup of Panko crumbs. Chill the mixture for 1 hour.
- Preheat the oven to 250 degrees.
- Form the crab mixture into 12 cakes, each about 3" in diameter. Gently coat the cakes with the additional Panko crumbs. Heat 2" of vegetable oil to 350 degrees. Fry the crab cakes, several at a time, for about 5 minutes or until golden brown. Drain on paper towels and keep warm in the over until they're all done.
- Serve with Spicy Mustard Sauce (See Recipe)
This recipe is a personal recipe added by KNewman430 and has not been tested or endorsed by MyRecipes.
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