Crab Cakes Recipe

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Appetizers = 30 minutes or less
Prosciutto Mushroom Quiche
Fig Manchego Wraps
Casa Rosa Hot Wings
Tomato Lemon Bread
Plum Tomatoes with Garlic Oil & Thyme
Filo Mushroom Cups
Warm Blue Cheese Dip
Lemon & Pea Crostini
Fava Bean Snack
Padrone Peppers
3 Stuffed Mushrooms Recipes
Crab Cakes
Shrimp with Cocktail Sauce
Avocado Crostini
Avocado 'Tillas
Steamed Mussels
Muffaleta Sandwich
Asparagus Bundles
Baked Olives
Brittany's Stuffed Eggs
Bruschetta Appetizer
Cheese Ball
Cheesy Bites
Clam Dip
Dill Dip
Dill Dip with Garlic
Dolmas (Dolmadas)
Easy Anti-Pasta
Quick Gazpacho
Holiday Cheese Ball
Hummus with Pepper
Mussels in Wine
Roasted Red Peppers

Crab Cakes

Total time for this recipe is 30 minutes or less.

Serves 4.

1 lb. lumb 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

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.

These can be served with Seafood Cocktail Sauce or your favorite mild salsa. Alternatively, you might want to try them with Lemon Relish.

I like to have Crinella Sauvignon Blanc with this. It goes very well with any seafood.

Questions about this recipe?