If you missed Lucas The Intern’s Facebook Live, he made crab cake poppers this afternoon for Daryn Jones Live and the KiSS listeners!

See the full video here:

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Related

https://www.facebook.com/Kiss925/videos/1120827148280786/

 

If you want to make them too, here’s the recipe:

For the crab cakes, here’s what you’ll need:

2 large eggs, 2-1/2 tablespoons mayonnaise, 1-1/2 teaspoons Dijon mustard, 1/4 teaspoon salt, 1/4 cup finely diced celery, from one stalk, 2 tablespoons finely chopped fresh parsley, 1 pound lump crab meat (be sure to check meat for any hard/sharp cartilage), 1/2 cup panko, canola oil (cooking)

If you’d like to pair them with tartar sauce: 1 cup mayonnaise, 1-1/2 tablespoons sweet pickle relish, 1 teaspoon Dijon mustard, 1 tablespoon minced red onion, 1-2 tablespoons lemon juice, to taste, Salt and freshly ground black pepper, to taste

 

Instructions are as follows:

For the crab cakes:

  1. Line a baking sheet with aluminum foil
  2. Combine the eggs, mayonnaise, Dijon mustard,  salt, celery, and parsley in a large bowl and mix well. Add the crab meat and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Scoop up a spoonful, shape and pat tightly, then place on the prepared baking sheet.
  3. Optional: Cover and refrigerate for at least 1 hour. This helps them set.
  4. Preheat a large nonstick pan to medium heat and coat with canola oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Serve with tartar sauce.

For the tartar sauce:

  1. Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
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