Crab Cakes
Kath thorn
The best Crab Cake I have ever tasted. Spicy but not overpowering the crab, this is a delicious morsel! I like to serve them with Caper Aioli.
ingredients
- 2 1/2 cups crab meat
- 1/4 cup lime juice
- 1/2 cup finely chopped green onion
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup finely chopped mild green chili
- 1/2 cup Mayonnaise
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon Dijon mustard
- 1 cup bread crumbs
- 1/4 cup pure olive oil
- 2 tablespoons unsalted butter
directions
- 1
ut the crab meat into a mixing bowl and drizzle strained lime or lemon juice over it. Add onion, cilantro or parsley, and chopped chili, and mix lightly with a fork. Mix mayonnaise, pepper flakes, and mustard together, then add to crab and mix with fork. Add 1/2 cup bread crumbs, mix, and see if it can hold in a bundle. If not, add more, 1 tbsp. at a time, until it holds. Form into 8 cakes, approximately 3“ in diameter and 3/4” thick. Cover with plastic wrap and refrigerate for 30 minutes (chilling is essential or they will fall apart).
- 2
Heat butter and oil in a heavy skillet over medium high heat. Dredge cakes in remaining bread crumbs and fry until crisp and golden brown on the bottom (3 - 5 minutes). Turn carefully and brown on the other side.
Source: Heidi Rabel
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