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CRAB CAKES




Source of Recipe


Savanna Steakhouse LV


Recipe Introduction


(6 servings - two crab cakes per person)


List of Ingredients




1 stalk Celery, finely chopped
1 small Onion, finely chopped (1/3 cup)
1 tablespoon Olive Oil
2 large Eggs, beaten
½ teaspoon Dry Mustard
¼ teaspoon Onion Powder
¼ teaspoon Ground Red Pepper
½ oz. ground Fennel Seed
¼ oz. Parsley, finely chopped
1 ½ cups soft French Bread Crumbs
12 ounces fresh cooked Crabmeat or canned Crabmeat, drained, flaked, and cartilage removed
3 tablespoons finely chopped Red Sweet Pepper
3 tablespoons finely chopped Green Sweet Pepper
3 oz. Flour
Egg Wash (1 egg with ½ cup of milk)
3 tablespoons Olive Oil

Recipe



Cook celery and onion in the 1-tablespoon olive oil in a skillet until tender; cool slightly. Combine egg, dry mustard, garlic powder, onion powder, fennel seed, and ground red pepper in a mixing bowl. Add celery mixture, breadcrumbs, crabmeat, and the red and green sweet peppers. Mix well. Shape into 12 cakes.

Dust cakes with flour (3 oz.), dip in egg wash (1 egg with ½ cup milk), cover cakes with dry bread crumbs (8 oz.)

Cook the crab cakes in the 3 tablespoons olive oil in a large skillet for 2-3 minutes on each side or until lightly browned.