Crispy Crab Cakes


This recipe is adapted from Ina Garten’s recipe. I love a crab cake that is not overwhelmed with all the additives and has a nice light texture and features the seafood first and foremost. I use panko rather than breadcrumbs for my crab cakes as I think they are a little more airy and add a crispness if you sprinkle on the exterior. When dicing the veggies, make them as uniform as possible so they blend evenly into the seafood. You can adjust the hot sauce to taste or eliminate it all together if you like. The crab cake should be just moist enough to hold together when shaped and compressed. If you have a ring mold (you can purchase one in any good cooking store), it is a perfect way to use it to make uniform crab cakes. I like to serve these crab cakes as a first course…

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