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Want to make our signature Crab Cakes at home? We'll teach you how...
If you've dined with us here at Sally's before you know that Crab Cakes are kinda our thing. Now they can be your thing too...Chef Sarah Linkenheil shows us how to create the most buzzed about Crab Cakes in San Diego. (Warning: This video will cause an immediate craving for crab cakes!)
Jumbo lump crab meat lightly held together by lemon pepper aioli and fresh breadcrumbs, seared golden brown and served with Caper remoulade and Tomato relish.
Ingredients You'll Need:
- 2 lbs Jumbo lump crab meat
- ½ c Mayonnaise
- 2 T Sweet soy sauce
- 2 t Lemon juice
- 1 t Montreal steak seasoning
- ½ t Brown sugar
- 1 t Cilantro, chopped
- 2 ea Egg yolks
- ½ c Panko bread crumbs
Let's get to cooking:
Preparation
Mix all ingredients together. Shape 2.5 oz cakes and sear in butter until golden brown.
Makes sixteen 2.5 oz crab cakes - Feeds Eight
Serve and enjoy!
Posted by kristin.spitz@hyatt.com on September 3rd - 2010
