Crab Cakes

Crab Cakes

Ingredients

  • 16 ounces lump crab meat
  • 1/2 red bell pepper, diced
  • 1/2 yellow bell pepper, diced
  • 1 medium onion, diced
  • 2 shallots, diced
  • 1 clove garlic, diced
  • 1 Tbs fresh basil, chopped
  • 1 Tbs fresh parsley, chopped
  • 2 cups cracker crumbs, unsalted
  • 1 pint heavy cream
  • 2 whole eggs, blended
  • Flour
  • Olive oil

Instructions

Makes 8 crab cakes. Saute peppers, onions, shallots, and garlic in 2 Tbs olive oil. Set aside and cool. In a mixing bowl, add crab meat, parsley, basil, sauteed onions, peppers, shallots and garlic. Mix thoroughly. Add cream and about 1 cup of cracker crumbs. The mixture should be stiff enough to shape. Adjust seasoning with salt and pepper. Shape crab mixture into oval cakes. Dip into flour, then egg mixture, then remaining cracker crumbs. Shake off excess cracker crumbs. Refrigerate for 1 hour. Heat 2 Tbs olive oil in heavy skillet. Saute cakes until golden brown. Present 2 cakes per person.

Your Recently Viewed Recipes

Leave a Comment

Rate

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Shellfish"



Close Window