The exquisite taste of crab meat shines with the added crunch of the Kinnikinnick Foods Gluten Free Panko Style Bread Crumbs. From Our Chefs 2 eggs, slightly beaten 3/4 tsp. dry parsley flakes 3/4 c. gluten free panko style breadcrumbs* butter/oil blend for sautéing Stir in 1/4 c. of the breadcrumbs. Gently fold in crab meat. Place remaining breadcrumbs in a separate bowl for dredging. Form crab cake mixture into desired sized cakes (mixture will be wet) and press cakes gently into breading.
Photos by Jenn Ocken Crab cakes may be commonplace, but their recent addition to the Ruffino’s menu was a much-considered move, says Corporate Chef Jeremy Langlois. “We wanted ours to really stand out, “ says Langlois, who joined the Ruffino’s team earlier this year after serving as executive chef of Latil’s Landing at Houmas House....
Try not to pack the crab mixture too tightly; you want these to just hold their shape so they fry up light and airy. And remember: Crab cakes are only as good as the crab you use; buy the best you can afford.
Home / Entree / Crab Cakes with Tartar Sauce About Real Kitchen We prepare wholesome, approachably gourmet food from scratch every day, and conveniently package it for you to heat and enjoy at home. Recently Tweeted! Loving the #42gramsfilm @JackCNewell @jakebickelhaupt - and happy to see some solid screen time for Tom Lynch - th… t.co/ptXuVMd4py @GoDaddyHelp Can we expect the entire day's worth of undelivered emails to be sent when the issue is resolved or are they gone?