January Foodie Extra: Tracey Couillard’s Crab Cakes - Indianapolis Monthly
A crab cake recipe that is fast and easy, and can be served lots of different ways. Our January Foodie, Tracey Couillard, shares her tips.
Ingredients
- 1 pound lump crab
- Zest and juice of 1 medium lemon
- 1 jalapeño, seeded, deveined, and finely diced
- 2 small shallots, diced
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 2 cloves garlic, minced
- 1 tablespoon finely chopped fresh chives
- 1 teaspoon finely chopped fresh dill
- 2 eggs, lightly beaten
- 3 tablespoons mayonnaise
- 3/4 cup of Panko bread crumbs
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