Crab Cakes

Submitted By: Downhome

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Difficulty: easy Prep Time: More than 15 Minutes Total Time: More than 1 hour

3 cans crab, drained
1/2 cup panko breadcrumbs
1 cup leeks, small dice
2 cloves garlic, minced
2 tbsp relish
1 egg
1 stalk celery, small dice
1/2 cup red pepper, small dice
3/4 tsp salt
1/2 tsp black pepper
Olive/vegetable oil for frying
Coating:
1 cup flour
4 eggs, beaten
1 cup milk
2 cups breadcrumbs

Mix all the crab cake ingredients (except the oil) together and divide into 24 portions. Form crab cakes and refrigerate for 1 hour to firm up. Put the flour in one bowl; beat together eggs and milk in another; and put the breadcrumbs in a third. Dust the crab cakes in the flour, shake off the excess, dip in the egg mixture and then in the breadcrumbs to coat fully. Fry cakes in a small amount of vegetable/olive oil over medium heat until heated through and golden brown. Drain on paper towels and serve with your favourite condiments. Yield: 2 dozen.