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Crab Cakes
1
3
3
3
1
1
3
1
pound lump crab meat (check over carefully for shells)
or 4 tablespoons diced onion
tablespoons diced red bell pepper
tablespoons mayonnaise
tablespoon fresh parsley, chopped
egg
or 4 tablespoons plain bread crumbs
or 2 dashes cayenne pepper or fresh ground black pepper
Optional: chopped fresh garlic
1
/2 cup plain bread crumbs
Mix all ingredients by hand. Do not over blend and try not to break apart the crab meat too much.
Mixture will be very wet and barely holding together. Mixture will make 4 large cakes or 6 smaller
ones. Place a 1/2 cup plain bread crumbs in a plate. Grab a handful of crab mixture and gently pat
together. Gently lay the cake onto the bread crumbs and flip onto the other side to coat. Put cakes into
the refrigerator for about an hour to firm up.
Coat a frying pan with oil. Sauté the crab cakes for 4 to 5 minutes on one side. Flip and cook another 2
to 3 minutes till browned.
Crab Cakes
53
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