Crab Cakes W/ Scallions & Jalapenos

"This was a recipe in the 150 Best American Recipes. Haven't tried but did not have a favorite recipe for crab cakes so I thought I would put this up to use later, let me know if you try and recommend any tweaks. Prep includes required chill time"
 
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Ready In:
2hrs 45mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Melt butter over medium high heat. Saute the scallions & jalapenos for about 2 minutes, or until bright green.
  • Add the cream and bring to a boil. Reduce the heat to medium & cook, stirring, for 3-4 minutes, or until thickened.
  • Remove from the heat & stir in the mustard and cayenne. Let cool for 5 minutes.
  • In large bowl stir together the crabmeat, and scallion mixture. Form uniform cakes by placing spoonfuls of the crab mixture on a baking sheet. Immediately place in the fridge for about 2 hours to firm up.
  • When ready to serve, beat eggs in a shallow bowl & place the breadcrumbs in a separate shallow bowl. In large skillet heat oil and 1-2TBS butter over medium heat. Work with 1/2 the patties at a time keep the rest in the refrigerator. Dip each patty into the beaten eggs and then coat with the bread crumbs.
  • Saute the crab cakes until browned, 2-3 minutes per side, turning ONLY once or they will break. Repeat with remaining patties using more oil if needed. Drain on paper towels and serve immediately.

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RECIPE SUBMITTED BY

<img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> I am a military wife stationed over here in England. I am a full time home maker. I enjoy trying new recipes and discovering my own. I love to spend time with my family and getting them envolved when possible.
 
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