• Prep Time:
  • Cooking Time:
  • Serves: 12 Servings

Rusty Harpoon Crab Cakes

  • Recipe Submitted by on

Category: Appetizers, Main Dish

 Ingredients List

  • ---------------------------------CRAB CAKES---------------------------------
  • 2 lb Crab meat; picked over
  • 3 c Mayonnaise
  • 1 tb Chile garlic sauce
  • 2 tb Dijon-style mustard
  • 1/2 c Cilantro; chopped
  • 6 Eggs
  • 1 ts Baking powder
  • Lemon pepper spice to taste
  • Salt to taste
  • 12 c Panko; (1 1/2 lbs Japanese
  • -bread crumbs)
  • Oil


2 c Mayonnaise
1 c Buttermilk
1/2 c Honey
1/2 c Macadamia nut oil
1/4 c Lemon juice
1/4 c Parsley; chopped
White pepper

CRAB CAKES: Chop the crab meat medium fine. Combine the mayonnaise, chile
garlic sauce, mustard, cilantro, eggs, baking powder, lemon pepperspice and
salt to taste in a bowl. Add the 8 cups of panko and mix well. Let stand
until the panko absorbs the moisture, 10 to 15 minutes. Add more panko if
needed to absorb the moisture. Shape the crab meat mixture into 24 balls
about the size of a large onion. Roll them in the remaining panko and then
flatten to about 1/2- inch thickness. Heat 1-inch of oil over medium heat
in a large skillet. Add the crab cakes in batches and fry until
golden,turning carefully to brown evenly on both sides,about 2 1/2 minutes
per side. Do not crowd the skillet. Remove and drain on paper towels. Serve
with Honey Mac Nut Dressing.

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