New England Crab Cakes


New England Crab Cakes
Write a review
  1. 1 pound fresh crabmeat
  2. 2 eggs
  3. 2 tablespoons chopped scallions
  4. 1/4 teaspoon freshly ground pepper
  5. 1/2 teaspoon Kosher salt
  6. 2 beaten eggs
  7. 3 cups Panko crumbs
  8. 5 tablespoons of olive oil
  1. Whisk together the eggs, scallions, pepper and salt. Add the crabmeat and stir to combine.
  2. Shape the mixture into 24 small patties, each a heaping tablespoon. Place on a cookie sheet covered with waxed paper and refrigerate for 1 hour. Whisk the 2 eggs in a shallow bowl.
  3. Place Panko crumbs in a glass pie plate. Dip each crabcake in the egg and then the Panko crumbs, coating completely. Heat the olive oil on a griddle. Cook the crabcakes until nicely browned. Turn and cook until golden brown. Drain on a paper towel. If you are not serving immediately, store on a cookie sheet, cover with Saran wrap. Reheat for 5 minutes in a 375 degree oven.
  1. This recipe pairs well with our Giles E. Warner white.
Hardwick Winery

Leave a Reply

Your email address will not be published. Required fields are marked *