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Red Potato Crab Oscar

A photograph of red potato crab oscar featuring Seatech Chilean rock crab meat, fried red potatoes, asparagus and hollindaise sauce

A Delicious Meal Any Time Of The Day

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This red potato crab oscar is excellent for lunch, dinner and you can add a poached egg or two for a great breakfast. The country fried red potatoes, asparagus and Seatech Chilean crab meat go perfectly with hollandaise sauce to combine a great combination of flavors and texture.

 

Ingredients:

 

1 pound Seatech or Ocean Kitchen crab meat

16 cooked medium red potatoes

1 pound asparagus

chives for garnish

smoked paprika to taste

salt and pepper to taste

 

 

Directions:

 

Heat a sauté pan to medium or medium high heat add butter and then sauté the peppers, celery and onions until soft and remove from the stove. While the vegetable cool, combine the green onions, mustard, mayonnaise, ½ cup of bread crumbs and crabmeat in a large bowl. Blend in the cooled vegetables and season with seasoning salt and pepper to taste.

 

Whisk two eggs in a shallow bowl. Place Panko bread crumbs in another shallow bowl. Line a baking sheet with parchment paper to place your formed crab cakes on. Divide the crab cake mixture into 8 equal parts for large crab cakes or 16 for mall crab cakes. With your hands form a crab cake from the divided crab mixture, dip it in the eggs, coat with the Panko bread crumbs and place on the baking sheet. If the crab cakes are not holding their form add a little more mayonnaise. Repeat until all the crab cakes have been formed. Loosely place plastic wrap over the crab cakes and place in the refrigerator for at least 20 minutes.

 

Heat a fry pan to medium to medium high and add butter or oil for frying. Gently lay the crab cakes into the fry pan and fry a few minutes on each side until golden brown.

 

Serving Tips:

 

Serve with aoili

Make a crab cake burger

Make crab cakes eggs benedict

Make mini crab cakes for appetizers

 

Seatech Chilean rock crab meat retail pack

 

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