Crab Cakes with Caramelized Onion Garnish
(1) Ratings

Crab Cakes with Caramelized Onion Garnish

Prep Time: |
Cook Time: |
Makes: 24 appetizers

Ingredients

  • Caramelized Onion Dip

  • 2 tbsp 30 mL Crisco® Vegetable or Canola Oil 
  • 2 large sweet onions (such as Vidalia), chopped
  • 1 tbsp 15 mL packed brown sugar
  • 1/2 cup 125 mL sour cream (approx.)
  • 2 tbsp 30 mL chopped fresh dill or parsley
  • 1/2 tsp 2 mL salt
  • Crab Cakes

  • 2 cups 500 mL cooked crabmeat, finely chopped, squeezed dry
  • 1/2 cup 125 mL mayonnaise
  • 1/4 cup 50 mL seasoned dry or Panko bread crumbs
  • 1 finely chopped green onion
  • 1/4 tsp 1 mL dry thyme
  • 1/4 tsp 1 mL dry tarragon
  • 1/2 cup 125 mL milk
  • 1/2 cup 125 mL Panko or dry bread crumbs
  • 1/4 cup 50 mL Robin Hood® Original All Purpose Flour 
  • 1/4 cup 50 mL grated Parmesan cheese
  • 1/2 tsp 2 mL freshly ground black pepper
  • 1/4 cup 50 mL Crisco® All-Vegetable Shortening 

Preparation

  1. Onion Garnish: In a skillet, heat oil over medium heat. Add onions and brown sugar and cook, stirring occasionally for 15 minutes, until onions are golden brown. Remove from heat and cool. Stir in sour cream, dill and salt. Cover and refrigerate until serving time.
  2. Crab Cakes: In a bowl, combine crabmeat, mayonnaise, bread crumbs, onion, thyme and tarragon. Shape mixture into 24 patties. Place on waxed paper-lined baking sheet. Refrigerate for 30 minutes to firm. To bread crab cakes, place milk in a shallow dish. In another shallow dish, combine bread crumbs, flour, cheese and pepper. Dip each cake into milk then into bread crumb mixture, turning to coat with breading. (At this point, crab cakes can be refrigerated for 1 hour). To cook, heat shortening in a large skillet over medium-high heat. Cook cakes (in batches if necessary), turning once, until browned. Keep warm in a 200°F (95°C) oven or serve cold.
  3. To bread crab cakes, place milk in a shallow dish. In another shallow dish, combine bread crumbs, flour, cheese and pepper. Dip each cake into milk then into bread crumb mixture, turning to coat with breading. (At this point, crab cakes can be refrigerated for 1 hour).
  4. To cook, heat shortening in a large skillet over medium-high heat. Cook cakes (in batches if necessary), turning once, until browned. Keep warm in a 200°F (95°C) oven or serve cold.
  5. To serve, place a spoonful of onion garnish on each cake with remaining onion mixture on side.