Serves 6
Amt Ingredient
1 lb. jumbo lump crab
1 whole egg
2 tbsp. mayo
2 tbsp. minced red pepper (pan-roasted)
1 tbsp. minced jalapeno (pan-roasted)
1 tbsp. chopped parsley
1 tbsp. sweet thai chile Paste (optional)
1/2 cup fresh white bread crumbs
1/2 tbsp. fresh lemon juice
1 tsp. dijon mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. Tabasco
1 tsp. Old Bay Spice
to taste salt and pepper as needed olive oil to sauté
as needed flour for dusting
Procedure:
• Lightly fold the first 13 ingrediants together; adjust seasoning as needed.
• Form cakes into 3-oz. portions.
• Dust crab cakes in seasoned flour.
• Heat oil in a non-stick saute pan.
• Cook cakes 2 to 3 minutes each side until golden brown and heated through.
SUBMITTED by Freddy Rieger, Executive Chef, Fantasy Springs Resort & Casino, Indie, Calif.
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