Squiggly Corn Crab Cakes

By jjadin

Haven't made yet.

Ingredients

• 3 1/2 oz corn spaghetti
• 18 oz fresh crabmeat
• 1 small red bell pepper, finely chopped
• 1 tbsp capers, rinsed, drained, and roughly chopped
• 2 tbsp lime juice
• 1 tsp grated lime zest
• 1 tsp Tabasco sauce
• 6 scallions, chopped
• 1 egg lightly beaten
• 1 1/2 cups fresh bread crumbs
• chili jelly

Details

Servings 4

Preparation

Step 1

Cook the pasta in a large saucepan of rapidly boiling water until al dente. Drain well, lay out to dry on paper towels, and cut to short lengths.

Combine the pasta, crabmeat, bell pepper, capers, lime juice, lime zest, Tabasco, scallions, egg, and bread crumbs. Divide the mixture into eight equal portions and shape into patties. Place on a tray and refrigerate for 30 minutes.

Heat the oil in a large, deep skillet to 350F, or until a cube of bread browns in 15 seconds when dropped in. Panfry the crab cakes in batches for 3 minutes on each side, or until crisp and brown. Serve with chili jelly.