Crab Cakes

Ingredients

• 1 c. dried bread crumbs
• 2 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.

Submitted 6/13/05.
Source: The Martha Stewart Cookbook
Submitted By: Cheryl Williamson
rwllmsn@pbi.com
Crab Cakes