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Prep Time: 0 Minutes Cook Time: 225 Minutes |
Ready In: 225 Minutes Servings: 6 |
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It took me a while to get this recipe right. The trick is to get as much crab as possible into the patties without having them fall apart in the pan. One crucial step for that is to chill them in the fridge after breading, fry them shortly to get them brown and finish in the oven. Read more . Another important point is to use panko for the breadcrumbs. Some chipotle or harissa aioli and a green salad with a vinaigrette is a nice side. Ingredients:
4 tb butter, divided |
1/4 c red pepper, fine dice |
1/4 c yellow pepper, fine dice |
450 g dungeness crab meat ( from one crab ) |
1 tb parsley, minced |
1 jalapeno chile, minced ( with or without seeds ) |
1/4 c aioli or good mayo |
2 ts lime juice |
1 egg, beaten |
1 c panko ( breadcrumbs ) |
2 tb olive oil ( for frying ) |
Directions:
1. Heat 2 tb butter over medium heat, don't let brown. Saute peppers and parsley, until soft, for 5 min. Let cool completely.
2. Mix peppers, chili, aioli, egg, s+p and lime juice, fold under crab meat. mix in 2 -3 tb bread crumbs, let sit for 20 minutes.
3. Form little patties, about 1 1/2 - 2 inches wide and coat with panko bread crumbs. Put on a plate, cover with ceran wrap and put in the fridge, for at least 1 hr.
4. Heat oven to 375 F ( 175 C ).
5. Over med.high heat, heat butter and olive oil, until the butter foams. Fry crab cakes 3-5 min. each side, until nicely browned and finish cooking in the oven, for about 8 min.
6. Serve hot, with chipotle or harissa aioli and a nice green salad.
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