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SOUPS/SALADS/SIDES
CRAB CAKES
This recipe calls for panko (Japanese-style breadcrumbs) because they are
coarser than standard breadcrumbs and crisp up well.
Makes 15 crab cakes
Active Time: 35 minutes
Inactive Time: 15 minutes
1. Look through crabmeat to make sure there are no
shells. Reserve in refrigerator.
2. Put the olive oil in a medium skillet and place over
medium heat.
3. While the oil is heating, prep the vegetables. Insert
the chopping blade into the work bowl of the food
processor. While running on High, drop the garlic and
jalapeño through the feed tube to finely chop. Scrape
down the sides of the bowl and add the scallions and
bell pepper. Pulse until finely chopped.
4. Once oil is hot, add the chopped vegetables and salt
and sauté until the vegetables soften slightly. Remove
the vegetables from the heat and allow them to cool
for a few minutes. Once the vegetables are cool to the
touch, add them to the crabmeat. To the mixture add
the egg, panko, mayonnaise, Worcestershire, Dijon,
seafood seasoning and dash or two of hot sauce, if
using. Very gently mix all ingredients together. (The
best way to mix the crab mixture is with clean hands.
However, you can mix with a spoon. It is important to
mix gently to keep the crabmeat intact.)
5. Form the mixture into ¼-cup oval cakes with your hands and place them on a clean
plate, separating the layers of patties with wax paper.
6. Heat a large skillet over medium-high heat and add 2 tablespoons of the oil. When oil
is hot, brown crab cakes in batches, approximately 2 to 4 minutes per side. Crab cakes
should be a deep, golden brown on each side. Add more oil to the pan as needed
— if the pan is dry the crab cakes will burn.
7. Serve immediately. Lemon wedges make a nice accompaniment.
Nutritional information per crab cake:
Calories 226 (65% from fat) • carb. 11g • pro. 9g • fat 16g • sat. fat 3g • chol. 83mg • sod. 824mg
• calc. 28mg • fiber 1g
16 OUNCES LUMP CRABMEAT
1 TEASPOON EXTRA VIRGIN OLIVE OIL
1 GARLIC CLOVE
1 JALAPEÑO, HALVED AND SEEDED
3 SCALLIONS, CUT INTO 1-INCH
LENGTHS (WHITE AND GREEN PARTS)
1 MEDIUM RED BELL PEPPER, CORED
AND CUT INTO 1-INCH PIECES
¼ TEASPOON KOSHER SALT
1 EGG, LIGHTLY BEATEN
1½ CUPS PANKO BREADCRUMBS
½ CUP MAYONNAISE
1 TABLESPOON WORCESTERSHIRE
SAUCE
1 TABLESPOON DIJON MUSTARD
1½ TEASPOONS SEAFOOD SEASONING
HOT SAUCE (OPTIONAL)
¼ CUP VEGETABLE OIL, DIVIDED