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á-178825

Crab Cakes Appetizer - CAbi Kitchen

By

24 servings

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Ingredients

  • 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

Details

Preparation

Step 1

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.

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