Luckily the butchers in Washington, D.C. and Charleston, S.C. have superior seafood options as well. If you are as lucky, this dish is an easy starter for a dinner or hors d’ouvres for a crowd. I just buy the pre-made crab cakes, mix in some eggs and roll them in panko bread crumbs, fry them quickly and serve with homemade tarter sauce.
It’s a win win for everyone. You can also get the pre-made crab cakes at the seafood counter at Whole Foods.
Ingredients
- 6 pre-made lump crab-cakes
- 1 egg beaten
- 1/4 cup parmasean cheese
- Panko breadcrumbs
- Canola oil
- Tartar Sauce
The Equipment
- Staub dutch oven
- Candy thermometer
Making It
- Mix the egg into the crab cakes, add the parmesan cheese and mix with a spoon
- Roll into 3/4 inch balls and toss into Panko
- Place onto baking sheet soon before frying
Time to Cook
- Pour four inches of oil in a Staub dutch oven on top of a high heat until it turns to 365 degrees
- Fry in baches for 3 minutes max
- Salt and let rest for a few minutes and serve with tartar sauce
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