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CRAB CAKE




Source of Recipe


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List of Ingredients






Serves 4 as an appetizer

• 3 tablespoons olive oil, divided use

• 1 teaspoon minced garlic

• 1 medium red bell pepper, diced

• 1/2 medium red onion, diced

• 1 pound jumbo lump crab meat

• 1/2 cup mayonnaise

• 1/4 cup fresh lemon juice

• 1/4 cup finely chopped fresh chives

• 2 tablespoons Worcester- shire sauce

• 10 dashes Tabasco sauce

• 1 tablespoon Dijon-style mustard

• 1 teaspoon cayenne pepper

• 3/4 cup panko bread crumbs, or more if needed (Japanese bread crumbs, available in the international-foods section of supermarkets or in Asian grocery stores)

Heat 1 tablespoon oil in a saute pan over medium heat. Add garlic, bell pepper and onion and saute until the onion is translucent. Remove from heat and set aside.

In a medium mixing bowl, combine all remaining ingredients except bread crumbs. Add sauteed vegetables to the crab mixture and mix gently, trying not to break up crab. Gently fold in bread crumbs. Cover and place in the refrigerator for 15 minutes.

After refrigeration, if mixture is still too loose to form into manageable cakes, additional bread crumbs may be added to absorb any excess liquid. Divide mixture into four even portions and pat into cakes. Refrigerate for at least 15 minutes before cooking.

Heat remaining 2 tablespoons olive oil in an ovenproof, nonstick saute pan over medium-high heat. Place the patties in the pan and sear until golden-brown on both sides. Place pan in 350-degree oven and cook for 7 to 10 minutes; serve hot.


Recipe