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Ingredients
- 1 lb Fresh jumbo lump crabmeat
- 1 x Sweet red pepper seeded, diced fine
- 1 x Sweet yellow pepper seeded, diced fine
- 1 Tbsp. Finely-minced fresh garlic
- 1 x Jalapeno peppers - (to 2) finely minced
- 1/3 c. Fresh cilantro leaves minced
- 1/3 c. Mayonnaise
- 1 c. Fresh white bread crumbs
- 3 Tbsp. Maryland-style "Old Bay" brand seasoning pwdr
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper Extra virgin olive oil or possibly vegetable oil for sauteing
Directions
- Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add in the seasoning pwdr, 4 Tbsp. of the bread crumbs, salt, and pepper. Mix well then chill the mix for twenty min. A cool mix is easier to work with and form into cakes.
- Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equal-size portions and place each mound on the work space. With the portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so which they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat proportionately on all sides. Chill for at least an hour so which they hard sufficient to cook, and in this way prevent them from crumbling.
- Preheat the oven to 375 degrees.
- Not more than half an hour before you plan to serve the crab cakes add in sufficient oil to cover the bottom of a saute/fry pan. Heat till just before it begins to smoke. Add in the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden brown on both sides, place on a heat-proof platter and into a 375 degree oven for 6 to 8 min to ensure which they are fully cooked and warm at the center.
- Serve with chili mayonnaise and a mango salad.
- This recipe yields 6 to 8 crabcakes, 4 to 6 appetizer servings or possibly 4 main course servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 216g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 163 | 44% |
| Total Fat 18.44g | 23% |
| Saturated Fat 2.79g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 1256mg | 52% |
| Potassium 586mg | 17% |
| Total Carbs 22.6g | 6% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.04g | 2% |
| Protein 27.48g | 44% |
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