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Alabama Crabcakes




Source of Recipe


Marla


List of Ingredients




Alabama Crabcakes


2 lbs. lump crabmeat (check for and remove any shell material)
1 Tbsp. diced red bell pepper
1 Tbsp. diced green bell pepper
1 Tbsp. diced yellow bell pepper
1 Tbsp. diced red onion
2 large whole eggs
1 cup mayonnaise
1 cup Japanese breadcrumbs
1 Tbsp. finely chopped fresh basil
1 Tbsp. finely chopped fresh parsley
1 tsp. Tabasco sauce
2 tsp. Worcestershire sauce
dash of salt & pepper & Zatarain¡¯s Cajun seasoning
1 cup olive oil
Juice of 2-3 fresh lemons


Recipe




Preheat oven to 350°

Sauté peppers and onions in olive oil just until tender. Set aside to cool.

Add mayonnaise and breadcrumbs and both eggs to crabmeat, mix lightly.

Add herbs, seasonings, Tabasco, Worcestershire, and Zatarain¡¯s to the cooled vegetables. Mix well.

Add vegetable mixture to crabmeat mixture. Mix ingredients softly as not to smash the lump crabmeat. Add juice of 2-3 fresh lemons.

Mold crab cakes by hand, whatever size you prefer. Mixture should hold together in hand (not running). If it is too moist, add more breadcrumbs.

Crab cakes can be baked in 350° oven till brown, OR they may be sautéed in a skillet of olive oil till golden brown on both sides.

Smaller cakes may be used as an appetizer; larger cakes make an excellent entrée. Garnish with lemon and serve with Remoulade, Hollandaise, or homemade tartar sauce.

Serves 16