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Crab Cakes
What you need
- 1 lb. lump crab meat
- 1/4 lb. chopped salad shrimp
- 1/4 cup finely minced red bell pepper
- 1/4 cup finely minced red onion
- 1 shallot, finely minced
- 1 stalk celery, minced
- 1 clove garlic, minced
- 2 scallions, minced
- 1/4 cup chopped cilantro (substitute parsley if you don't care for
cilantro)
- Zest and juice from 1 lime
- 1 egg
- 1 tsp Kosher salt
- 1/2 cup fine dry bread crumbs, divided
- Olive oil
- Lime Wedges
How to make it
- Drain juices from crab and shrimp into a container and reserve
- Over medium heat, sauté bell pepper, onion, celery, shallot and
garlic for 2 minutes
- Remove from heat and allow to cool
- In a bowl, combine crab, shrimp, 1/4 cup bread crumbs, bell pepper mixture,
scallions, cilantro and 1/2 the lime zest - mix well
- In a measuring cup, beat egg with 1 tsp olive oil, kosher salt and 1 tbl
lime juice
- Add to crab mixture and blend thoroughly
- Add the remaining lime zest to the remaining bread crumbs and
spread on a plate
- Form the crab mixture into four patties and dip in bread crumb
mixture
- Sauté in olive oil over medium heat until browned on both
sides (about 3-4 minutes per side)
You can make this into 8 patties instead - they won't require as
long to cook.
They can be served with Seafood Cocktail Sauce or
your favorite mild salsa. Alternatively, you might want to try
them with
Lemon Relish.
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