Krabby Patties

Original Post: http://greedygirlcooks.blogspot.com/2014/03/krabby-patties.html

Video instructions on the bog and youtube channel

Ingredients

For Crab cakes

2 lbs crab meat

½ Scotch bonnet

2-3 large scallion stalks

1 Onion

1 garlic clove

1 cup Mayo

1 tablespoon Mustard

1 Egg

2 cups Panko

1½ teaspoon Lawry

½ teaspoon Black pepper

Flour and oil for frying

For sandwich

Romaine salad (carrots, red cabbage, romaine)

Thousand Island dressing

Pretzel bun (click here)

Greedy Tips

• Jamaican crab meat is not white and chunky as North American varieties, the crabs are much smaller, the meat is tender, but very feathery and light not heavy at all. (I can’t really find a better way to describe the look)
• To test if it will hold together after seasoning squeeze the meat in your hand if it holds its shape then its good
• A light dusting of flour is all the crab cakes need before they go in the hot oil, the crust the flour creates also helps to hold them together
• Each batch you fry will absorb the oil in the pot, so don't use more than a tablespoon for every 3 crab cakes and be sure to add oil after each batch
• The crab cakes are done when each side is golden brown and crispy. Remember the meat has already been boiled.
• Thousand island dressing is absolutely delicious on these crab cakes.
• If you do make these pretzel buns they are best served warm. So if you have left overs pop them in the micro for 15 to 30 seconds for them to come back to their soft pretzel state.