Crab Cakes
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
8
ingredients
- 1 lb lump crabmeat
- 6 ounces raw peeled and deviened shrimp
- 1 egg white
- 3⁄4 cup heavy cream
- 2 tablespoons Worcestershire sauce
- 1⁄4 cup mayonnaise
- 1⁄4 teaspoon salt
- 1⁄2 cup parsley
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon Tabasco sauce
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 2 minced shallots
- 1⁄3 cup diced yellow pepper
- 1⁄3 cup diced red pepper
- 1⁄3 cup diced orange bell pepper
- 2 cups breadcrumbs
- 1⁄4 cup clarified butter
- 3 scallions, finely minced
directions
- Puree the raw shrimp to a paste in a food processor.
- Add the egg white and cream and pulse to blend.
- Transfer the shrimp mousse to a bowl and add the crab, worcester sauce, tabasco sauce, mayo and lemon juice, stir gently to blend.
- Heat the olive oil in a large skillet, saute the shallots, peppers and scallions until tender, do not overcook.
- Carefully fold the sauted vegetable mixture into the crab mixture.
- Cover and refridgerate for at least 2 hours, preferably overnight so the crab mixture is firm enough to form patties(this also prevents them from falling apart while cooking).
- Place the breadcrumbs on a plate.
- Form the crabcakes into balls large enough to fit into the palm of your hand and then smash them down into patties.
- Press the patties into the breadcrumbs to coat both sides.
- Heat the clarified butter in a non-stick saute pan and fry the crab cakes on medium heat for approximately 4 minutes on each side.
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RECIPE SUBMITTED BY
Carrie September
Bristol, CT
I live in Bristol, CT. I am a stay at home MOM with 4 children. Hubby works hard and the kids play hard and the best time of day for us is dinner. I love to cook so this is my chance to do something I enjoy everyday and because I am doing it for the ones I love it makes it even better. My family is very patient and will try anything...I love them for that because I love to come up with new recipe creations and as you all know they don't always come out so good...lololol!