Panhandle Crab Cakes
Rinse crabmeat, remove any cartilage, drain well and refrigerate until needed. In a medium non-stick skillet, melt 1 tablespoon of butter and sauté red bell pepper until tender. Add green onion, garlic, and summer savory or thyme and sauté briefly. Add parsley and ½ cup Ritz cracker crumbs to mixture, mix well and set aside to cool.
In a separate bowl, whisk together cream, mustard, egg, Cayenne pepper and Old Bay seasoning. Thoroughly combine liquid mixture with cooled cracker mixture. Gently fold in crabmeat, cover and refrigerate about 1 hour until set. Combine ½ cup Ritz cracker crumbs and 1/2 cup Parmigiano Reggiano cheese. Using an ice cream scoop (for best results), scoop out crab mixture in equal portions and shape into patties. Coat patties with crumb mixture, pressing crumbs firmly onto crab cakes. Place formed crab cakes on a tray and refrigerate for 2 hours or over night.
Coat a non-stick pan with a light coating of vegetable oil (1-2 tablespoons). Sauté crab cakes over medium heat until golden brown on each side. Make sure crab cakes appear set before flipping. Crab cakes can be served alone or with any condiment you like. They are terrific with Remoulade Sauce or Lemon Dill sauce (recipes below). *For appetizers, reduce crab cake size and wrap with a very thin slice of Prosciutto. Sauté (seam side down first) on both sides until crispy. Serve immediately.
Combine all ingredients in food processor until thoroughly combined and creamy. Refrigerate several hours or over night.
Whisk together to combine all ingredients, cover and refrigerate for several hours or over night.
Shonda’s Southwestern Chicken Cakes
Follow crab cake recipe with the following substitutions:
Serve with Mango Salsa: Combine 3 chopped fresh mangos, 3 tablespoons minced red bell pepper, 2 tablespoon fresh chopped cilantro, 1 finely minced jalapeno pepper (seeded), 2 tablespoons minced red onion and 1 tablespoon lime juice. Optional: Salt, pepper and sugar to taste.