—-Crab Cakes—-
2 lb Crab meat, (preferably blue
-crab)
1/4 c Red bell pepper, minced
1/4 c Green bell pepper, minced
1/4 c Yellow bell pepper, minced
1 1/2 Leafy celery stalks, minced
1/4 c Sweet red onion, minced
1/2 Jalapeno chile, seeded and
-minced
2 lg Eggs
1 tb Tabasco sauce
1 1/2 ts Worcestershire sauce
1/2 c Mayonnaise
1/2 c Fine bread crumbs, (1/2 to
-3/4)
—Sherry-Cayenne
-Mayonnaise—
1 c Mayonnaise
1 ts Cayenne
2 tb Sherry vinegar
Peanut oil, for deep-frying
8 Lemon wedges, one-each
-serving
Check the crab meat for pieces of shell and gently squeeze out any excess
moisture. Do not break up the larger pieces of meat, as these enhance the
texture of the crab cakes. In a large bowl, combine all the crab cake
ingredients, mixing well but lightly. Form into cakes about 2 inches
diameter and 1/2 inch high.
To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and
vinegar together well. Keep refrigerated until needed.
Heat the oil to 375 degrees.
Deep-fry the crab cakes for about 3 minute, or until golden brown and
crispy on the outside. The crab cake can also be pan-fried, if you prefer.
Serve 3 crab cakes per person, and top each with 1 1/2 to 2 tsp of
Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge.
These recipes are from “Fog City Diner Cookbook” by Cindy Pawlcyn,
published by 10 Speed Press. Web2MC courtesty of Buster and patH
(phannema@wizard.ucr.edu)
Published by KCRW’s Good Food (Los Angeles) on Apr 19, 97
Yields
10 Servings