0 Picture
Ingredients
- 3 tablespoons vegetable oil
- 1 red bell pepper, cut into 1/4-inch dice
- 1 yellow bell pepper, cut into 1/4-inch dice
- 6 slices white bread, crusts discarded
- 1 pound crab meat, picked over
- 1/4 cup cilantro, washed well, spun dry, and chopped
- 1/4 cup mayonnaise
- 1 tablespoon old bay Seafood seasoning
- 1 jalapeno, or to taste, seeded and chopped fine
- 1 tablespoon minced garlic
- freshly ground black pepper to taste
Details
Servings 4
Preparation
Step 1
1. Heat 1 tbsp oil in skillet until hot but not smoking, sauté peppers until soft. Cool.
2. In processor grind bread into fine crumbs.
3. Mix peppers with crab-garlic, 2 tbsps bread crumbs, s&p to taste. Chill 20 mins. Scoop out 8 portions, pat each into ¾" thick disk. Spread remaining bread crumbs on wax paper, gently press each crab cake into them, turning to coat. Chill, covered loosely, 1 hour to 1 day.
4. Heat oven to 375.
5. Heat 1 tbsp oil in skillet until hot but not smoking, sauté half of crab cakes until golden, 3-5 mins. Turn carefully and brown other sides. Transfer to baking sheet. Repeat with rest of oil and crab cakes. Bake 6 mins, or until heated through.
Notes: Served with chili-mayo from another Epicurious recipe - light mayo, chili-garlic sauce, and lemon juice. Perfect! Awesome, awesome recipe.
added an egg and reduced the Old Bay.
use a small food processor to chop peppers and jalapeno together.
used panko instead of regular breadcrumbs
Review this recipe