TIME TO GET BACK TO BUSINESS AND THROW DOWN ANOTHER RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN ! FISH AND SHELLFISH ARE USUALLY NOT ON THE MENU AT THE FIREHOUSE, BUT THIS CRAB CAKE RECIPE FROM FIREFIGHTER OREN BERSAGEL-BRIESE MIGHT JUST CHANGE THAT.....
Oren topped his crab cakes with a spicy remoulade and served it with a red butter lettuce salad with avocado. Perfection!
CRAB CAKES
INGREDIENTS:
1 lbs LUMP CRAB
1 RED BELL PEPPER, chopped
1 GREEN BELL PEPPER, chopped
2 EGGS, beaten
1/4 CUP MAYO
1/4 CUP LEMON JUICE
1 TBSP. DIJON MUSTARD
1 TSP. MUSTARD POWDER
1 TSP. SEA SALT
1/4 CUP PANKO BREADCRUMBS
more panko to coat
PROCEDURE:
Mix ingredients in a bowl
Use 1/4 cup to measure patties, coat the patties in panko
Pan fry in safflower or canola oil for 2-3 mins per side. Make in batches if needed, and keep warm in oven.
TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !
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