Also works with picked blue crab and, if you’re out of crab, cooked flaky white-fleshed fish fillets work well, too. Just make sure that the crab meat has been patted dry with two-ply paper towels. If it’s too wet, it won’t hold together when cooked. Serve with flavored aioli, tartar sauce, clarified butter or cocktail sauce.
- 2 cups cooked Dungeness crab meat
- 2 tablespoons masa flour
- 2 tablespoons mayonnaise
- 1 egg
- 1/2 teaspoon Hi Mountain Italian Herb Seasoning
- 1/2 teaspoon Hi Mountain Salmon Rub
- 1 tablespoon lemon juice
- dash Tabasco
- fresh basil
- 1/4 cup Japanese breadcrumbs (or any breadcrumbs)
- clarified butter or oil for cooking
- Preheat oven to 375 degrees. Place crab meat in a medium bowl. Sprinkle masa flour over and toss to coat evenly. This will add flavor and enable the other ingredients to bind the cakes together better.
- Add remaining ingredients and mix well.
- Form into 8 cakes, 2 per person. Dust lightly with additional masa flour, corn starch or flour.
- Heat olive or vegetable oil in an oven-safe medium-hot skillet. Add crab cakes and brown evenly on both sides. Transfer the skillet to the preheated oven and continue cooking for 5 to 7 minutes.
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