Thursday, September 20, 2007


Crabcakes are one of my favorite things, but it is often hard to find a good one that is chock full of crabmeat. This recipe makes a crab cake that is virtually all crab. We enjoyed these with a bowl of gumbo, a scoop of rice, and some tartar sauce.


8 ounces crabmeat
1/2 red pepper, diced
1/4 jalapeno, diced
1/4 cup bread crumbs (I use panko)
1/4 t lemon zest
Juice of 1/2 lemon
1/4 c mayonnaise
1 egg
a pinch of cayenne pepper
salt and pepper to taste

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.
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.

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