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Crab Cakes Recipe | |
Seafood | |
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Ingredients:
1 c. dried bread crumbs2 large eggs, lightly beaten 2 lbs. lump crabmeat, picked over for cartilage 1/2 c. fresh cilantro leaves, chopped 4 scallions, chopped 1 red bell pepper, seeded and chopped 1 yellow bell pepper, seeded and chopped 1 jalapeno pepper, seeded and chopped 2/3 c. mayonnaise Coarse kosher salt and freshly ground black pepper 1 c. vegetable oil for frying
Directions:
In a large bowl, gently mix together the bread crumbs, eggs, crabmeat, cilantro, scallions, peppers, mayonnaise and salt and pepper to taste.For the crabmeat mixture into 24 small, thick cakes, about 2 inches in diameter. Heat the vegetable oil in a large skillet over medium-high heat until hot, not smoking. Cook the crab cakes for 2-3 minutes per side, until golden brown, turning them with a spatula. Drain them on a plate lined with a paper towel before serving. Serve hot. | |