This can be made while the Crab Cakes are in the fridge.
You can use either Sriracha Sauce ( in the Asian food section).
OR Chipotle Peppers ( in the Mexican Food section).
Which ever you decide to use the recipe is simple. Simply add the ingredients and mix. Place in the fridge till needed. These sauces are best served cold. They can both be made 3 or 4 days ahead.
1/2 cup Mayo
1 T Sriracha Sauce or Chipotle Sauce.
The Chipotle Sauce works well if you are having a Southwestern event.
Back to the Crab Cakes.
1 cup Flour in a small bowl
1 egg, beaten into another small bowl
1 cup Panko Bread crumbs into a 3rd small bowl.
GENTLY. Coat the Crab Cake in the flour, dip into the egg then coat with the Bread Crumbs.
This will get a little messy, but well worth the trouble.
The Crab cakes can be stored in the fridge till ready to cook.
To Cook;- Place 2 or 3 T of oil in a sauté pan on medium heat.
Gently cook the crab cakes on bot sides till lite brown.
They could be served at this point--OR-- place back in the fridge, then, when you are ready to eat, put them in a 350' oven for about 20 minutes. I prefer to use the oven method as it makes for easier clean up and less hectic.
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