Crab Cakes Appetizer - CAbi Kitchen
- Bread Crumbs
- 3 slices white bread, crusts removed & cut into 1 in pieces
- 2 T chopped parsley
- 3/4 t cayenne pepper
- Crab Cakes
- 2 1/2 T unsalted butter
- 1/4 c diced red pepper
- 1/4 c finely chopped shallots
- 2 eggs, lightly beaten
- 2 T chopped parsley leaves
- 2 T Worcestershire saue
- 1 t + 1 t Old Bay seasoning, divided
- 1 T Dijon mustard
- 1 t + 1 t baking powder, divided
- 1 t cayenne pepper
- 1/4 t salt
- 2 lbs lump crabmeat, drained & picked over
- 3 slices white bread, crusts removed & cut into 1\4 in cubes
- 3 T EVOO
- Lemon wedges for serving
In food processor, pulse bread with parsley , cayenne, 1 T Old Bay & 1 t baking powder until fine crumbs form. Transfer crumbs to med bowl.
In sm skillet melt 1/2 T butter. Add red pepper & shallots & cook over med high heat until softened, 3 min. Let cool to room temperature; transfer to
lg bowl. Add eggs, parsley, Worcestershire. 1 t Old Bay, mustard, cayenne, 1 t baking powder & salt. Stir well to blend. Add crabmeat & bread crumbs to bowl & toss gently until evenly combined.
Form crab mixture into 24 sm patties using 1/4 c per patty. Squeeze to wring out any excess liquid. Roll crab cakes in breadcrumb coating & arrange on lg rimmed baking sheet. Cover with plastic wrap & refrigerate at least 1 hr until thoroughly chilled.
In lg skillet melt remaining 2 T butter in the oil. Working in batches, cook crab cakes over med high heat turning once until golden brown & crisp, 5 min per side. Serve crab cakes with lemon wedges.