Crab Cakes

April 18, 2011 9:44:10 AM PDT
Executive Chef Cary Taylor of The Southern restaurant shares this recipe.

Crab meat 2 lbs
Mayonnaise 1/2 cup
Red onion, brunoise 1/4 cups
Apple, brunoise 3 Tblsp
Red Pepper 3 Tblsp
Lemon Zest 2 tea
Lemon Juice 2 tea
Chopped Parsley 2 tea
Ground Pepper one-quarter tea
Egg Yolks 3 each
Salt pinch
Panko 1 cup

1. Mix ingredients A through K in a mixing bowl and mix well to coat
2. Add one-quarter cup of panko and stir to combine
3. Form crab cakes into 2 oz. balls and lightly press into remaining panko to make a crust
4. Heat a non-stick skillet or griddle to 325 degrees and lightly oil
5. Sear cakes until golden brown on both sides and warmed through
6. Serve immediately and garnish with a petite salad and mustard sauce