The Sawmill Inn Restaurant & Pub Crab Cakes
Crab cakes are a popular item at the Sawmill Inn Restaurant in Richfield.
Makes about 12
¼ cup plus 1 ½ teaspoons butter
½ tablespoon minced garlic
1 cup diced red bell pepper
6 green onions (white and some green), minced
¾ cups frozen corn
2 ½ cups plus 2 tablespoons panko bread crumbs
1 ½ eggs 1 ½ tablespoons Dijon mustard
½ tablespoon Old Bay Seasoning
¼ cup plus 1 tablespoon mayonnaise
1 ½ tablespoons freshly chopped parsley
1 ½ pounds good-quality crabmeat, drained
Butter to sauté crab cakes
In a medium sauté pan, melt butter. When hot, add garlic, red pepper and green onions and cook, stirring regularly, about 2 minutes. Do not let mixture brown. When done, set aside and let cool completely.
Combine all remaining ingredients except crab and mix well. Add to cooled onion/pepper mixture. Fold in crabmeat. Do not overmix. There should be some lumps of crabmeat in these patties.
Form into patties using a ½-cup measure. Press mixture together tightly so cakes hold together while they cook.
In a large sauté pan, heat about 2 tablespoons butter. Add about half the crab cakes and cook over medium-high heat 3 minutes per side or until golden on both sides and heated through.
Add more butter as needed while cooking and to finish remaining crab cakes.
Serve immediately with chipotle mayo dipping sauce.