The Lost Italian
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March 27, 2010
Sarello's Crab Cakes - March 27, 2010
1 lb. Jumbo Lump Crab Meat
2 oz. mayonnaise (use your own, if you make it)
1 oz.
3 dashes
4 dashes Worcestershire Sauce
1 whole egg
˝ oz. diced red pepper
˝ oz. diced red onion
Juice of half a lemon
2 pinches granulated garlic
1 tsp.
˝ to 1 cup Japanese style breadcrumbs (Panko)
Combine all ingredients except the Crab Meat and the breadcrumbs (Panko) with a whisk. Then add Crab and ˝ cup breadcrumbs. Lightly toss all ingredients together, being sure not to break up the lumps of crab meat. Watch carefully: the mixture should not be too dry or too wet. Add more crumbs if necessary. Form into desired sized cakes and sauté in hot oil until golden brown on each side.
posted by Tony Nasello on 3/27/2010 3:09:59 PM
