Thursday, February 17, 2011

Crab Cake Lettuce Wrap

Crab Cakes are so simple to make but they are always a hit. These easy appetizers can be fried in advance and just heated in the oven before being served to guests. Or you can only skip the frying and just bake them however, I love the crunchy crusty layer that forms when you give them a pan frying. I like to use a lot of meat and a handful of breadcrumbs in my crabcakes however it is possible to make one with no breadcrumbs at all. For an even crunchier shell you can always roll your crabcakes in a second layer of breadcrumbs.

The lettuce wrap is a fun way to serve and present a crabcake along with a spicy remoulade sauce to top it and give it a little kick.

Crab Cake
1 lb lump crab meat
1/2 - 3/4 c panko breadcrumbs
1/4 c finely diced red pepper
3 finely diced scallions
1 large egg
2 tbsp mayo
2 tbsp fresh cilantro
1 tbsp old bay seasoning
salt & pepper

1) Mix all ingredients together and form into small patties- allow to rest in the fridge or freeze before frying to solidify
2) Heat up about 1 cm of oil in a frying pan and pan fry each crab cake (you will need to keep adding oil over the course of frying)
3) Set aside on a  paper towel and allow to drain
4) Once cooled, freeze on a cookie tray and store for up to 1 month in a zip lock baggie
5) To reheat, place on cookie sheet in 350F oven until heated through-out about 20 min