Loading

Crab Cakes 20 Recipe

Ingredients
  • Crab Cakes
  • 1 pound Maryland blue crab
  • 1 pound lump crab
  • 1 tablespoon Old Bay seasoning
  • Juice from 2 lemons
  • 3 Eggs
  • 1 cup mayonnaise
  • 1/4 cup red onion, diced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup green bell pepper, diced
  • 1 1/2 cups fresh bread crumbs
  • Salt and pepper
  • ROASTED CORN SALSA
  • 6 ears corn, roasted
  • 1/2 cup red bell pepper, diced
  • 1/2 cup red onion, diced
  • 1/4 cup chopped cilantro
  • 1/2 cup tomato, diced
  • 1/4 cup virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons ground cumin
  • REMOULADE SAUCE
  • 2 cups mayonnaise
  • 1/2 cup Dijon mustard
  • Juice from 1 lime
  • 1/4 cup celery, diced
  • 1/4 cup capers
  • 1/4 cup scallions
  • 1/4 cup fresh parsley
  • 1/4 cup horseradish
  • 1 teaspoon Tabasco
  • Salt and pepper, to taste
Directions
CRAB CAKES: Combine in mixing bowl. Toss ingredients lightly trying not to break up the crab too much. Form into patties, lightly flour and sauté in olive oil until golden brown. You may need to add more or less bread crumbs depending on how wet our mix is. Serve with roasted corn salsa and remoulade.

ROASTED CORN SALSA: Roast ears of corn in oven (shuck corn, salt and oil and place in oven at 375° for 30 to 45 minutes). Cut corn from husk and put into a mixing bowl with remaining ingredients.

REMOULADE SAUCE: Combine in mixing bowl. Serves great with fish or crab cakes.

Similar Recipes
Corn and Crab Chowder Recipe
McCormick® Bay Leaves
(4 cups) whole milk
celery ribs
fresh
potatoes
Tomato and Corn Salsa
28 oz. can of diced tomatoes
fresh ripe tomatoes
balsamic vinegar
corn kernels
garlic
Loading

Crab Cakes 20 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
E-mail: 
Advertisement
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2024 Tecstra Systems, All Rights Reserved, RecipeTips.com