crab cakes
8 oz crab meat
1 tbsp butter
2 tbsp scallions - chopped
2 oz red peppers
2 oz celery
1¼ cup japenese bread crumbs
¼ cup mayo
1 tbsp. parsley
2 tbsp grated romano cheese
1/4 tbsp old bay seasoning
1/4 tsp kosher
1/4 tsp white pepper

directions

Make sure to check crabmeat for shells. Remove crab from package and place in a strainer to make sure any excess water gets drained off. Saute scallions, peppers and celery in butter for 3 minutes until vegetables are al dente with a bite. Remove from heat and cool to drain any liquid from vegetables. Add peppers, onions, celery, parsley, mayo, old bay seasoning, salt and pepper to a mixing bowl and mix well. Add ¼ cup bread crumbs and cheese and mix well. Carefully add crabmeat and gently fold it into the mix, trying not to break up crab. Scoop crab into 3 oz balls (1 oz for mini-sized) and form them into cakes. Roll each cake in the reserved bread crumbs to coat the outsides of each cake with bread crumbs. Heat the reserved oil in a saute pan and cook the cakes on both sides until golden brown and heated through. Place on a serving plate and top with a dollop of the aioli and serve.
Yields 15 – 1oz
Yields 5 – 3 oz

Print Recipe

Home

Close Window