hyannis port crab cakes
another wonderful cookbook in my collection happens to be “in the Kennedy kitchen” by Neil Connolly. this cookbook has many delicious recipes that i have sampled over the years, which have both a terrific taste and lovely presentation.
the hyannis port crab cakes can be made with shrimp, lobster or crab. so, if you don’t care for one of these, try the recipe with another fish selection. the recipe is perfect and will make a perfect fish cake every time.
start with 12 ounces of jumbo lump meat, chopped into nice sized pieces. in a bowl, mix 2 eggs, with 2 tablespoons minced shallots, 2 tablespoons minced chives, 2 tablespoons low fat mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon lemon juice, 1/4 teaspoon salt, and 1/2 teaspoon freshly ground pepper.
add 1 1/2 cups panko bread crumbs. stir to blend very well. fold in fish lumps very gently. divide into 8 balls, rolling to form even portions. a small amount of flour may be needed to roll the balls to prevent sticking. in an electric skillet, over medium heat, place a small amount of canola oil to warm. add cakes and press down to flatten with a spatula. heat about 4 minutes per side to brown. serve hot.
these are a terrific luncheon or dinner entree or can be made into smaller cakes for appetizers. serve with sliced lemons, on a bed of shredded romaine, and with chopped green onion, chives or parsley.