Crab Cakes with Red Bell Pepper |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Can be prepared in 45 minutes or less. Ingredients:
1/2 pound lump crab meat, picked over |
1/4 teaspoon salt |
1/2 red bell pepper, minced |
1/4 cup unsalted butter |
1 1/2 teaspoons fresh lemon juice |
2 tablespoons lightly beaten egg |
1 1/2 teaspoons worcestershire sauce |
1 hard-boiled large egg, one half chopped fine and, for garnish, the other half quartered |
1/3 cup fresh white bread crumbs |
1 tablespoon vegetable oil |
lemon wedges for garnish if desired |
bottled tartar sauce as an accompaniment if desired |
Directions:
1. In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
2. In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.
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