From Boulder's Taste of the Nation event. Yields 20, 2 oz. Crab Cakes
1/2 lb Blue fin crabmeat 1 lb Dungeness crabmeat 3 oz Diced celery 3 o Diced red onion 1 oz Diced red bell pepper 7 oz Mayonnaise 1/4 tsp. cayenne pepper 4 oz Bread crumbs salt and pepper to taste 1 Tbsp. Canola oil for frying
Mix vegetables, mayonnaise, spices and breadcrumbs in bowl. Once completely incorporated, gently fold in crabmeat. Form into 2 oz., silver-dollar size patties.
Add canola oil to frying pan placed over medium heat. Place patties in pan and fry until golden brown on one side (about 3-4 minutes). Flip cakes and repeat process of browning. Serve with tartar sauce, Louis dressing and/or cocktail sauce. |
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