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Crab Cakes: Date Added: 8 May 2011
Listed in: Seafood

1 lb. Crabmeat, cleaned
1 lb. Claw Crabmeat, cleaned
1 Tbsp. + 1 tsp. Creole seasoning (recipe follows)
4 oz. Saltine Crackers, finely ground
4 Tbsp. roasted red peppers, chopped medium
3 Tbsp. curly parsley, finely chopped
3 Tbsp. green onions chopped.
1 Tbsp. lemon juice
2 oz. heavy whipping cream
2 oz. low-fat milk
4 oz. Russet potatoes, boiled and mashed
1-2 oz. olive oil OR clarified butter
Seasoned French breadcrumbs

Cooking Instructions

Combine Claw and Crabmeat in large bowl and fold together gently.

Add Creole seasoning, crackers, roasted red pepper, parsley, green onions and lemon juice, again folding together gently.

Combine mashed potatoes, milk and cream in separate container and whip until smooth.

Add potato mixture to crabmeat mixture and fold together. Place crabmeat mixture in refrigerator for 1 hour to distribute seasonings.

Remove from refrigerator and press into 2 oz. round cakes.

In a large skillet, heat 1-2 oz. olive oil or clarified butter over medium heat.

In large, flat pan, coat crab cakes with breadcrumbs. Carefully place a few crab cakes in skillet (do not overcrowd) and sauté until golden brown on both sides. Remove from skillet and serve with Tasso-Chile Tartar Sauce and Corn Macque Choux.

Recipe Pictures - Hover cursor to scroll if several images:
Crab Cakes
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