Crab Cakes 5 Recipe

  • 2 1/2 pounds 100% crab meat (Pasteurized)
  • 1 cup extremely fine panko bread crumbs
  • 2 ounces red bell peppers, finely diced
  • 2 ounces celery, finely diced
  • 2 ounces red onion, finely diced
  • 3 eggs, beaten
  • 1 teaspoon white pepper
In a large mixing bowl, combine all ingredients and gently toss together with hands as to not break up crab lumps. Cover and place in refrigerator for 1 hour.

Portion 3 oz of crab mixture and create desired shape. Place on parchment lined sheet tray. Heat 1 tsp. clarified butter in a non-stick sauté pan. When hot, place crab cakes in pan without touching each other and reduce heat to medium for 3 minutes. Using a plastic turner, gently flip the crab cake and continue cooking for an additional 3 minutes or until crusted lightly brown. Top with zig-zags of Roasted Red Pepper Aioli and serve immediately.

Similar Recipes
Crab Dip
crab meat
cream cheese
finely chopped celery
hot sauce
Crab Rangoon Classic Stuffed Wonton
ceam cheese
fresh crab meat
green onions
oil for frying
Healthy Crab Dip
imitation crab meat
Old Bay seasoning
Tobasco sauce
green onions
red pepper

Crab Cakes 5 Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com