Crab Cakes

Yield: 4
Print Recipe
Ingredients
  • 16 oz refrigerated crabmeat, drained well
  • 2-1/2 cups fresh soft bread crumbs (see tip below)
  • 1/3 cup minced scallions
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley
  • 2 tablespoons chopped stuffed green olives
  • 1 tablespoon minced garlic
  • 2 tablespoons lemon juice
  • 1 tablespoon hot pepper sauce
  • 1/4 tablespoon sea salt
  • 1 teaspoon Worcestershire sauce
  • 2 large eggs, beaten
  • 2 tablespoons peanut oil or another nuetral vegetable oil such as corn oil
Preparation
  • Thoroughly mix all of the ingredients except for one-half of the bread crumbs and the peanut oil.
  • Shape the mixture into approximately eight 1/2-inch thick patties. Carefully coat the patties with the remaining bread crumbs.
  • Sauté patties in the oil in a shallow nonstick skillet on medium-high heat for 3 to 4 minutes on each side or until golden brown.
  • Serve hot with tartar sauce or aioli. Fried parsley and lemon slices make a nice garnish.
  • Serve with ALEXIA OVEN FRIES, OVEN REDS or YUKON GOLD JULIENNE FRIES. Cook potatoes according to the directions on the package.
  • Cook's tip: To make fresh bread crumbs, simply cut off the crust from bread slices or rolls. Using a food processor, carefully chop the bread pieces to make light and fluffy fresh bread crumbs. ALEXIA ARTISAN BREADS are a perfect source for this recipe ingredient!
Recipes by Tyler Florence
Gourmet Seafood Recipes View Recipe



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