Deelady
New member
Hazelnut Coated Crab Cakes
Cake mixture:
1 pound crab meat
3/4 cup minced celery
1 tablespoon minced garlic
1/2 cup mayonnaise
2 each egg yolks
2 tablespoon Creole/spicy mustard
2 tablespoons chopped cilantro leaves
1 tablespoon chopped basil
2 each seeded & minced jalapenos
1/4 cup panko
1 teaspoon salt
3/4 cup minced celery
1 tablespoon minced garlic
1/2 cup mayonnaise
2 each egg yolks
2 tablespoon Creole/spicy mustard
2 tablespoons chopped cilantro leaves
1 tablespoon chopped basil
2 each seeded & minced jalapenos
1/4 cup panko
1 teaspoon salt
Coating:
1 cup Hazelnuts raw, unsalted
1/2 cup panko
dash salt
For coating mixture use a food processor to coarsely grind all ingredients.
Combine all ingredients for cake mixture in a large mixing bowl. Mix well. Slightly moisten hands before forming
crab cakes into a 2-ounce ball or patty. Drop formed crab cake into coating mixture and thoroughly cover.
Place vegetable oil in pan to cover surface, set to medium, allow to heat. Place 2 cakes in pan at a time at 3 minutes
per side to allow for a golden crisp surface.1/2 cup panko
dash salt
For coating mixture use a food processor to coarsely grind all ingredients.
Combine all ingredients for cake mixture in a large mixing bowl. Mix well. Slightly moisten hands before forming
crab cakes into a 2-ounce ball or patty. Drop formed crab cake into coating mixture and thoroughly cover.
Place vegetable oil in pan to cover surface, set to medium, allow to heat. Place 2 cakes in pan at a time at 3 minutes