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Light and Crispy Crab Cakes with Meyer Lemon Glaze
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  1. 2 cups lump crab meat
  2. 1 Tbs. fresh lemon juice
  3. 2 cups warm mashed potatoes
  4. 4 egg yolks
  5. 1 Tbs. Dijon mustard
  6. 3 or 4 dashes hot pepper sauce
  7. 1 tsp. salt
  8. Freshly ground pepper
  9. 1/3 cup olive oil
  1. Carefully pick over crabmeat and remove any bits of shell or cartilage.
  2. Toss with lemon juice and set aside.
  3. In a large bowl combine potatoes, egg yolks, mustard, pepper sauce, salt and freshly ground pepper to taste.
  4. Fold in the crab meat.
  5. Mold approximately ¼ cup molds with your hands, shaping into 12 patties, each about ½ inch thick.
  6. Heat 3 Tbs. of the oil in a large skillet over medium high heat.
  7. Add as many crab cakes as you can without crowding them, and cook for three minutes on each side, or until they are well browned.
  8. Fry the remaining cakes the same way, adding more oil as necessary.
  9. For Glaze: Warm ½ cup of Pepperlane Meyer Lemon Preserves over medium heat and drizzle over crab cakes *note: a base of mashed potatoes and egg yolks makes these cakes lighter and more delicate than those made with bread crumbs.
Pepperlane Preserves http://pepperlane.com/