THROWDOWN THURSDAY - CRAB CAKES

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!

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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Posted on September 3, 2015 and filed under LUNCH, DINNER.