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Light and Crispy Crab Cakes with Meyer Lemon Glaze
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  1. 2 c. lump crab meat
  2. 1 T. fresh lemon juice
  3. 2 c. warm mashed potatoes
  4. 4 egg yolks
  5. 1 T. dijon mustard
  6. 3 or 4 dashes hot pepper sauce
  7. 1 t. salt
  8. ground pepper
  9. 1/3 c. 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 ground pepper to taste.
  4. Fold in the crab meat.
  5. Shape into 12 patties, each about ½ inch thick.
  6. Heat 3 T. 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 the Glaze: Warm ½ c. of Pepperlane Meyer, Meyer Lemon on Fire Jalapeño 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 https://pepperlane.com/