I did not allow the crabcakes to rest for 1 hour. I made 1/2 of the recipe and they were delicious. This will be repeated at the Edwards' house.
Ingredients for the Crabcakes
Crabcakes/Onion Rings
3 tablespoons mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 large eggs, lightly beaten
1 pound lump crabmeat, picked
2/3 cup panko
2 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons butter
Preparation
Hands-on: 15 Minutes
Total: 1 Hour, 15 Minutes
1. Whisk together first 5 ingredients in a bowl. Gently stir in crab, panko, and parsley. Shape mixture into 12 (3-inch) patties, pressing gently to flatten. Place patties on a baking sheet; cover with plastic wrap. Refrigerate 1 hour.
2. Melt 1 1/2 tablespoons butter in a large nonstick skillet over medium-high heat. Add 6 patties to pan; cook 2 1/2 minutes on each side or until golden brown. Remove crab cakes from pan; repeat with remaining 1 1/2 tablespoons butter and remaining 6 patties.
Ingredients for the onion rings
1 vidalia onion
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1 cup flour
1 egg
1/2 cup milk
Directions:
Peel and cut the onion into slices and then separate into rings. I like them fairly thin. Mix the flour, garlic powder, paprika, salt, and pepper in a shallow pan, like a cake pan. Beat the egg and milk in a separate shallow pan.
Dip the rings in flour, then egg/milk mixture and then back in the flour. I fried mine in a fry daddy, but you could also use a cast iron skillet with plenty of oil. When cooked to desired golden brown, place on paper towels to drain and lightly salt.
