Saucy Crabby Crab Cakes
From ruskingirl 16 years agoIngredients
- Cakes: shopping list
- 1 cup bread crumbs shopping list
- 2 large eggs, slightly beaten shopping list
- 2 lbs. lump crabmeat, cartilage removed shopping list
- 1/2 cup fresh cilantro, chopped shopping list
- 4 green onions (may substitute scallions), chopped shopping list
- 1 red bell pepper, diced shopping list
- 1 yellow bell pepper, diced shopping list
- 1 jalapeno pepper, seeded and diced shopping list
- 2/3 cup mayonnaise shopping list
- salt and pepper to taste shopping list
- 1 cup vegitable oil shopping list
- Sauce; shopping list
- 2 cups mayonnaise shopping list
- 3/4 cup chili sauce shopping list
- 2 hard-boiled eggs, chopped shopping list
- dash Tabasco or hot sauce shopping list
- 1 Tbl. worcestershire sauce shopping list
- juice of 1/2 lemon shopping list
- 1 Tbl. of capers shopping list
How to make it
- Cakes:
- Gently combine first ten ingredients.
- Form mixture into 24 small thick patties. (Mixture should be wet enough to stick together when formed into patties, but not too wet or the cakes will fall apart)
- Heat oil in a large skillet over medium high heat until hot.
- Cook crab cakes for 2 to 3 minutes on each side, until golden brown.
- Drain on a paper towel lined plate.
- Serve hot with a dollup of sauce.
- Sauce:
- Combine all ingredients in a large bowl, cover and refridgerate.
- Note: If fresh lump crab meat is unavailable, you may substitute with premium canned crab meat. Just remove cartilage,drain, and rinse before mixing.
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