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recipe_787

Crab Cakes with Caramelized Onion Garnish

Prep Time:
25 minutes

Cook Time:
25 minutes

Servings:
24 appetizers

Prep Time:
25 minutes

Cook Time:
25 minutes

Servings:
24 appetizers

Crab Cakes with Caramelized Onion Garnish

INGREDIENTS

Crab Cakes with Caramelized Onion Garnish

  • Caramelized Onion Dip
  • 2 Tbsp. (30 mL) Crisco® Pure Vegetable Oil or Crisco® Pure Canola Oil
  • 2 large sweet onions (such as Vidalia), chopped
  • 1 Tbsp. (15 mL) packed brown sugar
  • 1/2 C. (125 mL) sour cream (approx.)
  • 2 Tbsp. (30 mL) chopped fresh dill or parsley
  • 1/2 tsp. (2 mL) salt
  • Crab Cakes
  • 2 C. (500 mL) cooked crabmeat, finely chopped, squeezed dry
  • 1/2 C. (125 mL) mayonnaise
  • 1/4 C. (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 C. (125 mL) milk
  • 1/2 C. (125 mL) Panko or dry bread crumbs
  • 1/4 C. (50 mL) all-purpose flour
  • 1/4 C. (50 mL) grated Parmesan cheese
  • 1/2 tsp. (2 mL) freshly ground black pepper
  • 1/4 C. (50 mL) Crisco® All-Vegetable Shortening

DIRECTIONS

  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.