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Southwestern Crab Cakes




Source of Recipe


Chef Matt Danley is the Executive Chef at Ship Rock Grille


Recipe Introduction


Yields Approximately 12 Cakes


List of Ingredients




1 lbs. Lump Crab Meat
1/2 cup Diced Bell Peppers (mix of Red, Yellow & Green)*
1 Tablespoon Minced Fresh Garlic
3/4 cup Mayonnaise
1/2 cup Diced Red Onions (Be sure peppers and onion are diced to the same size)
1/4 cup Fresh Chopped Cilantro
1/2 cup Plain Unseasoned Bread Crumbs
1 Tablespoon Old Bay Seasonings
1/2 Teaspoon Cayenne Pepper
1 Tbls. Fresh Cracked Black Pepper


Recipe



1. Mix all ingredients together in a large bowl; if mixture is too wet add more breadcrumbs

2. Weigh out 2oz balls using kitchen scale

3. Form balls into cakes in palm of hand (have dry breadcrumbs in palm of hand)

4. In hot sauce pan, that is lightly oiled with olive oil, sear crab cakes until golden brown. Make sure internal temperature reached 140 degrees