Crab Cakes– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today isCrab Cakes
SUMMER HOT LUNCH RECIPE WAGON: Crab Cakes
With a fresh green salad and a glass of white wine, these crab cakes make a delicious lunch or light supper. Imitation crabmeat works beautifully in the recipe
½ cup packaged plain bread crumbs
1 large egg
½ cup mayonnaise
1 tablespoon lemon juice
½ teaspoon dry mustard
1 pound crabmeat
¼ cup finely chopped celery
Dash hot red pepper
3 tablespoons chopped parsley (or 1 tablespoon parsley flakes)
2 tablespoons (1/4 stick) butter, divided
1 tablespoon finely chopped yellow onion
2 tablespoons vegetable oil
Lime wedges
In
a large bowl combine bread mayonnaise, crumbs, lemon juice, egg, mustard, and pepper sauce until well mixed. Stir in crabmeat, celery, parsley and onion
Divide
the mixture into eight 1/3 cup portions; shape each portion into a ½ inch thick cake. In a large skillet, heat 1 tablespoon oil with 1 tablespoon butter over moderate heat
Fry
four of the cakes until they are golden on both sides, 3 to 4 minutes on each side. Transfer the cakes to a serving platter and cover to keep them warm. Wipe the skillet with a paper towel and repeat to cook the remaining crab cakes in the remaining oil and butter. Arrange the crab cakes on a warm serving platter. Serve immediately with lemon wedges. Pack it warm in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
SUMMER LUNCH CHEF