Pawley Island Lump Crab Cakes
Recipe courtesy of Michael Harlow, Executive Chef. Country Club of Paducah (Ky.)
Ingredients
- lump crab meat - 1 lb.
- red onion - 1/2, minced
- green onions - 6 ea., minced
- mayonnaise - 3/4 cup
- lemons - 2 ea., juiced
- egg whites - 2 ea.
- ground coriander - 1/2 tsp.
- cayenne pepper - 1/4 tsp.
- cracker meal - 1 cup
- salt - 1 tsp.
- white pepper - 1 tsp.
- panko breadcrumbs - 4 cups
Instructions
Procedure:
- Make the dressing in a stainless-steel mixing bowl; mix thoroughly red onion, green onion, mayonnaise, lemon juice, egg whites, ground coriander and cayenne pepper.
- Add lump crab and fold in cracker meal gently without breaking up crab. Let mixture stand in refrigerator for 30 minutes.
- Scoop 3-oz. cakes and completely coat in panko breadcrumbs. Place on a cookie-sheet pan.
- Cook on a flat griddle with butter at 350º F. until crisp and golden brown on both sides.