 |
Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 4 |
|
Great for parties Ingredients:
8 ounces crabmeat |
1/2 red bell pepper, diced |
1/4 jalapeno, diced |
1/4 cup breadcrumbs (i use panko) |
1/4 teaspoon lemon zest |
1/2 lemon, juice of |
1/4 cup mayonnaise |
1 egg |
1 pinch cayenne pepper |
salt and pepper, to taste |
Directions:
1. Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
2. Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.
|
|