Penmore Crab Cakes
Author: 
 
Ingredients
  • 2 Tablespoons unsalted butter
  • ½ cup finely chopped onions
  • 2 eggs
  • 8 ounces fresh lump crabmeat
  • ¼ teaspoon table salt
  • ⅛ teaspoon cayenne pepper
  • ¼ cup plus 6 Tablespoons quick-cooking oats
  • ⅓ cup vegetable oil
  • Lemon wedges, arugula
Instructions
  1. Melt butter in a small skillet over medium heat. When foam subsides, add onion. Sauté until onion is lightly browned, about 8 minutes. Remove from heat.
  2. Lightly beat 1 egg in medium bowl. Crumble crabmeat into bowl. Add onion, salt, and cayenne pepper. Stir in the ¼ cup of oats.
  3. Beat remaining egg in a small bowl; season to taste with additional salt and cayenne pepper if desired. Pour mixture onto a small plate. On another small plate place the 6 Tablespoons of oats.
  4. With dampened hands, shape ¼ cup crab mixture into 3-inch patties or logs. Repeat with remaining mixture making 8 crab cakes. Dip cakes into beaten egg, then roll in oats to coat. (Use more oats, if needed).
  5. Heat oil in medium skillet over medium heat until hot. Fry crab cakes in hot oil, a few at a time, turning, until golden brown, about 6 minutes. Drain on paper towels and serve hot with lemon wedges, and on a bed of arugula if desired.
Recipe by The Culinary Cellar at https://theculinarycellar.com/39725-2/