Killer Crab and Potato Cakes |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Rachael Ray Ingredients:
1 large idaho potato, peeled and cubed |
2 garlic cloves, chopped |
coarse salt |
2 tablespoons fresh flat leaf parsley, chopped |
2 fresh thyme sprigs, leaves removed and finely chopped |
1 lemon, zest of |
1 lemon, cut into wedges |
1/2 teaspoon red pepper flakes |
2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage |
1 tablespoon old bay seasoning |
1 cup italian breadcrumbs (made from italian bread) |
3 tablespoons extra virgin olive oil |
Directions:
1. Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
2. Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
3. Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
4. Form 4 super-size 4-5 inch killer crab cakes.
5. Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
6. Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
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