Yortowne Hotel - Commonwealth Room Panko Crusted Crabcakes | Entrees | DONNE TEMPO
Yortowne Hotel - Commonwealth Room Panko Crusted Crabcakes
August/28/2008 10:59 PM Filed in: Entrees
By Chef Mark Pawlowski, Executive Chef, The
Commonwealth Room, The Yorktowne
Hotel
Low fat and low calories – can it get better than this? Crabcakes are an Eastern Seaboard/Mid-Atlantic States staple and Chef Pawlowski adds a satisfying crunch and texture to his with the Japanese Bread Crumbs called Panko which are easily available at most supermarkets. These Panko Crusted Crabcakes are a favorite lunch time treat for diners at The Yorktowne Hotel's Off Center Grill.
Panko Crusted Crabcakes
Makes 10 servings
Prep time 30 minutes
1 pd Jumbo Lump Crab Meat
3 ea Celery Stalks, Diced
1 ea Red Onion, Diced
4 oz Mayonnaise
1/2 oz Dijon Mustart
2 oz Seasoned Bread Crumbs
1 pinch Lemon Pepper
1 pinch Old Bay Seasoning
Salt and Pepper to taste
4 oz Beaten eggs
8 oz Panko/Japanese Bread Crumbs
Method
Drain crabmeat well and pick out any shell, bone or impurities. Crumble into a mixing bowl.
Add diced celery, onion, breadcrumbs mayonnaise, mustard and seasonings.
Mis together well and portion into 2 oz “balls” that you flatten into cakes. Dip cakes into eggwash and then immediately into bread crumbs.
Fry gently until golden brown and serve with spring creens and lemon caper aioli.
Per serving (excluding any unknown items): 29.9 Calories; 0.3g Fat (7.6% calories from fat); 1.2g Protein; 5.9g Carboyhydrate; 0mg Cholesterol; 181mg Sodium.
Yorktowne Hotel
48 E Market St
York, PA 17401
(717) 848-1111
http://www.yorktowne.com
Low fat and low calories – can it get better than this? Crabcakes are an Eastern Seaboard/Mid-Atlantic States staple and Chef Pawlowski adds a satisfying crunch and texture to his with the Japanese Bread Crumbs called Panko which are easily available at most supermarkets. These Panko Crusted Crabcakes are a favorite lunch time treat for diners at The Yorktowne Hotel's Off Center Grill.
Panko Crusted Crabcakes
Makes 10 servings
Prep time 30 minutes
1 pd Jumbo Lump Crab Meat
3 ea Celery Stalks, Diced
1 ea Red Onion, Diced
4 oz Mayonnaise
1/2 oz Dijon Mustart
2 oz Seasoned Bread Crumbs
1 pinch Lemon Pepper
1 pinch Old Bay Seasoning
Salt and Pepper to taste
4 oz Beaten eggs
8 oz Panko/Japanese Bread Crumbs
Method
Drain crabmeat well and pick out any shell, bone or impurities. Crumble into a mixing bowl.
Add diced celery, onion, breadcrumbs mayonnaise, mustard and seasonings.
Mis together well and portion into 2 oz “balls” that you flatten into cakes. Dip cakes into eggwash and then immediately into bread crumbs.
Fry gently until golden brown and serve with spring creens and lemon caper aioli.
Per serving (excluding any unknown items): 29.9 Calories; 0.3g Fat (7.6% calories from fat); 1.2g Protein; 5.9g Carboyhydrate; 0mg Cholesterol; 181mg Sodium.
Yorktowne Hotel
48 E Market St
York, PA 17401
(717) 848-1111
http://www.yorktowne.com