For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.
1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup finely diced yellow onion
2 tablespoons minced garlic
8 tablespoons extra virgin olive oil, divided
2 tablespoons Creole or Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3/4 cup fine, dry breadcrumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, picked and drained
1/2 cup minced green onions
3 tablespoons butter
How to Make It
Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.
Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.
Melt 1 Tbsp. butter with 2 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 crab cakes to skillet; cook 3 to 4 minutes on each side or until browned. Remove from skillet, and keep warm in a 200° oven. Repeat procedure with remaining oil, butter, and crab cakes, wiping skillet clean after each batch. Serve with Lemon Butter.
You May Like
Sign Up for our Newsletter
Sign up for free recipes, décor ideas & special offers