Little St. Simons Island Crab Cakes

By á-170456

Ingredients

• 1 pound lump crab meat ("special" if available)
• 1/2 cup finely-chopped rinsed leek
• 1/4 cup finely-diced red pepper
• 1/4 cup finely-diced yellow pepper
• 1/4 cup finely-chopped scallions
• 1 tablespoon dried tarragon leaves
• Juice of one lemon
• 1 tablespoon chopped parsley
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/2 cup Hellmann's mayonnaise
• 1 teaspoon Dijon mustard
• 1/2 cup bread crumbs
• 2 tablespoons olive oil

Details

Servings 4

Preparation

Step 1

Sauté leeks and peppers until tender over medium heat. Add scallions and tarragon and remove from heat.

Combine with remaining ingredients down to bread crumbs. Form into 1-inch thick cakes and coat with breadcrumbs. Chill until ready to cook, then sauté crab cakes in non-stick pan with a minimal amount of olive oil, about 3 minutes per side, until golden brown.

Serve over pasta, rice, or couscous, or on top of a mixed green salad, with lemon wedges and tartar sauce, roasted red pepper sauce, or Key lime butter sauce.

This recipe yields 4 servings.