Crab Cakes with Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuUigVy5e39Q1Z8aRrvmIPYRriWJsqFa3V7VuaVXMcgEKVIpW6dxVCPHqsdlCvIsqG7GuyIBo8qZsJuWffH_6h6t42qXmb8G43XkBrlJ75S0uKniTv2wQzOX9HxRciio_628Do4t562Si/s1600/IMG_3091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZuUigVy5e39Q1Z8aRrvmIPYRriWJsqFa3V7VuaVXMcgEKVIpW6dxVCPHqsdlCvIsqG7GuyIBo8qZsJuWffH_6h6t42qXmb8G43XkBrlJ75S0uKniTv2wQzOX9HxRciio_628Do4t562Si/s640/IMG_3091.JPG" width="640" /></a></div><br />Crab Cakes - they were always the first thing to go at my catering events.  I would have people chasing my staff down for another round of them... Why?  People love something they can pop in their mouth that is bite-size and filling.  Crab cakes are filling, flavorful and great with a drink.<br /><br />Not having a cocktail party?  Larger Crab cakes are the perfect thing to serve for a dinner party along with a steak for a special dinner.  You can make them ahead of time and pop them in the oven right before dinner.  In fact, I would always recommend crab cakes and beef tenderloin as a great duet entree for weddings - some people can be squeemish around fish, but almost everyone loves crab cakes.  <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh145J6Q67C-tmggqcLzHeD_svoeMAkF4AR3WzMJHCTDXpRJ2d6oLmraxwxF7qpudQ8-9Vda1egnsNJtDqhvZKC5miQTbekYhF92ai2B7JXw_6jkriHuuH7kODaezQXNA8IFGvsXQdIiAP6/s1600/IMG_3112.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh145J6Q67C-tmggqcLzHeD_svoeMAkF4AR3WzMJHCTDXpRJ2d6oLmraxwxF7qpudQ8-9Vda1egnsNJtDqhvZKC5miQTbekYhF92ai2B7JXw_6jkriHuuH7kODaezQXNA8IFGvsXQdIiAP6/s320/IMG_3112.JPG" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHcLAKTYEGpT2sdpr0yd8Xb5hk8-MmN3zeCsMIgTm4yePHnqJFCx6ALrSwoj47rOSIXe2yDM1S4F80QfvE8xaobsBFCLFObOTUbXufCQAcdwE7se0fN0D9T0kezxs2DEIEQtBbmhJW1BS/s1600/IMG_3098.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Crab Cakes with Panko Bread Crumbs <br /><br />1/2 cup of red onion, diced<br />1/2 cup of celery, diced<br />1/2 cup of red pepper, minced<br />2 tablespoons of parsley, diced<br />1/4 teaspoon tabasco<br />1 teaspoon of crab boil spice (Old Bay)<br />1/4 teaspoon of cayenne pepper<br />1 pound of lump crab meat (canned)<br />1/4 cup of mayo<br />1 egg <br />1 tablespoon of dijon <br />1 cup panko bread crumbs<br /><br />Combine vegetables, crab meat, and parsley.<br /><a name="more"></a>  Add tabasco, crab spice, cayenne pepper, mayo, egg, dijon and 1/2 cup of panko bread crumbs.  Lightly toss together being careful not to break up the crab.  Form cakes with your hands, then roll them in the remaining panko bread crumbs.<br /><br />If you are making large cakes, you can pan fry them in vegetable oil for 3-4 minutes on each side over medium heat.<br /><br />If you are making small bite size cakes, I like to spray them with non-stick cooking spray, then bake them for 8-10 minutes at 425 degrees. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHcLAKTYEGpT2sdpr0yd8Xb5hk8-MmN3zeCsMIgTm4yePHnqJFCx6ALrSwoj47rOSIXe2yDM1S4F80QfvE8xaobsBFCLFObOTUbXufCQAcdwE7se0fN0D9T0kezxs2DEIEQtBbmhJW1BS/s1600/IMG_3098.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRHcLAKTYEGpT2sdpr0yd8Xb5hk8-MmN3zeCsMIgTm4yePHnqJFCx6ALrSwoj47rOSIXe2yDM1S4F80QfvE8xaobsBFCLFObOTUbXufCQAcdwE7se0fN0D9T0kezxs2DEIEQtBbmhJW1BS/s640/IMG_3098.JPG" width="640" /></a> <br /><br />Red Pepper Remoulade Sauce<br /><br />1/2 cup of mayo<br />1/4 cup of gherkin sweet pickles<br />1/3 cup of roasted red peppers<br />2 tablespoons of dijon mustard<br /><br />In a food processor, blend together all of the ingredients until combined and chopped.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDiY9RLVm9FQSVEteYGpHk2gJLDXOTqB6cXPIQwnN6kyghA1nH1sa4je0eflAHkwxAO2TQRemy4JeAZ_BwmNC877v7KA5EETDq1mfhIklkHaGZM7V9Vy7iTYCuN9n1MjZZmlr5rrOJHfG/s1600/IMG_3104.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQDiY9RLVm9FQSVEteYGpHk2gJLDXOTqB6cXPIQwnN6kyghA1nH1sa4je0eflAHkwxAO2TQRemy4JeAZ_BwmNC877v7KA5EETDq1mfhIklkHaGZM7V9Vy7iTYCuN9n1MjZZmlr5rrOJHfG/s640/IMG_3104.JPG" width="640" /></a>

Crab Cakes with Panko Bread Crumbs | Red Pepper Remoulade | Bite Sized Crab Cakes

Crab Cakes - they were always the first thing to go at my catering events.  I would have people chasing my staff down for another round of t...

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