Northern Lakes' crab cake slider - FOX 10 News | fox10phoenix.com

Northern Lakes' crab cake slider

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Get this recipe courtesy of Northern Lakes Seafood Restaurant in Troy.

Yield: Makes 8 2 oz crab cakes

Crab Cake:
1/4 Cup Celery (small dice)
1/4 Cup Onion (small dice)
1 Teaspoon Garlic (minced)
1/2 Cup Heavy mayonnaise
2 Teaspoon Old Bay seasoning
2 Teaspoon Mustard powder
1 Teaspoon Tabasco
1 Teaspoon Worcestershire
1 ea. Whole egg
1/2 ea. Lemon (zest only)
1 Teaspoon Fresh lemon juice
1/2 Teaspoon Sugar
1/2 Cup Panko bread crumbs
3 Tablespoon Kosher salt
20 oz Jumbo lump crab
1/3 Cup Panko- for breading
2 Tablespoon Oil-for searing crab cakes

8 ea. Slider buns (store bought)

Condiment:
1 Cup Mayonnaise
¼ Cup Whole grain mustard

Method:
1. Sauté celery, onion and garlic till translucent but not brown.
2. In large mixing bowl add mayonnaise, Old Bay, mustard powder, Tabasco, Worcestershire, eggs, lemon zest, lemon juice, sugar and salt. Mix thoroughly.
3. Fold cooled vegetables to mayo and mix thoroughly.
4. Add panko bread crumbs to mayo and mix thoroughly.
5. Gently fold the jumbo lump crab into mix, being careful not to break up lumps of crab.
6. Form into 2 oz. cakes and roll in panko crumbs.
7. Heat skillet on medium high heat add 2 Tablespoons of vegetable oil, sear crab cake to golden brown on each side.  Remove from pan, place on slider bun with whole grain mustard mayonnaise.  Serve hot.

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