Chef's Quick Tip: Crab cakes
<p>Chef Tony, from Bar Zepoli's in Stamford, shares how to make one of his best selling dishes, crab cakes. </p>
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Mar 12, 2018, 4:21 PM
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Updated 2,558 days ago
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Chef Tony, from Bar Zepoli's in Stamford, shares how to make one of his best selling dishes, crab cakes.
Ingredients:
1 whole egg+
1 TB mayo
2 tsp Dijon mustard
1 TB chopped shallots
1 scallion -chopped fine
S&P
1 tsp lemon juice
1 TB breadcrumb (optional)
1 lb Lump crab meat
1 TB breadcrumb for coating
4 oz unsalted butter
Instructions:
Add first seven ingredients (plus optional 1 TB breadcrumb) to a mixing bowl, stirring to combine.
Stir in lump crab meat until thoroughly combined.
Shape cakes to a desired size, and set aside.
Meanwhile heat a non stick pan over medium heat, then add a TB of butter, adding a few cakes at a time.
Cook for 2 minutes each side, then 1 minute more for each side, or until internal temperature reaches 155 degrees.
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