Comforting Crab Cakes
This particular crab cake has the same comforting qualities that a tub of Ben and Jerry’s has after a break-up. You start with one bite and the next thing you know you are licking the plate clean. In case there’s a chance you have someone you could share with, I made this recipe extra large, yielding a whopping 12 crab cakes (and I was all aloney on my owney).
No flavors are spared when putting these bad boys together. Accented with wholesome goodness these treats are oozing with good taste it feels like a delicious hug.
Comforting Crab Cake Recipe
Preparation: 15 minutes Cook time: 10 minutes
Ingredients:
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1 1/4 lbs of fresh crab meat with shells removed or
Jumbo lumb blue crab meat
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1/2 each of red, yellow and green pepper minced
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1 small red onion minced
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1/2 jalapeno pepper minced
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2 tsp fresh chives
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2 tsp fresh dill
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2 tsp cilantro (Italian parsley)
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1 cup milk
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2 Tbsp butter (unsalted)
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2 Tbsp extra-virgin olive oil
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1/2 tsp salt
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1/4 tsp cayenne pepper
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1 cup of breadcrumbs
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1 large egg
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1 cup ground almonds
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2 tablespoons vegetable oil
Method to the Rad-ness:
In a medium skillet, saute the red, yellow and green peppers along with the onion in olive oil over medium heat. Saute until the onion caramelizes (around 8 minutes). Add the milk and jalapeno and simmer for another 5 minutes. Let cool while you mix the other ingredients.
In a small bowl mix half of the bread crumbs with half of the ground almonds.
In a mixing bowl stir together the chives, dill, parsley, salt and cayenne pepper. Stir in the beaten egg and the remaining breadcrumbs and the remaining almonds. Add the sauteed pepper mixture. With your hands delicately add the crab meat being careful not to break up the lumps.
Divide the mixture into 12 equal parts and form into crab cakes. Coat each side of the cakes with the breadcrumb/almond mixture and place the cakes on a plate in two layers with plastic wrap or wax paper separating them. Chill in the fridge for 1 hour or more.
In a large skillet heat the butter and vegetable oil over medium-high heat. Fry 6 crab cakes at a time gently turning them as they turn golden brown (about 3-4 minute per side).
Makes: 12
- 1¼ lbs of fresh crab meat with shells removed
- ½ each of red, yellow and green pepper minced
- 1 small red onion minced
- ½ jalapeno pepper minced
- 2 tsp fresh chives
- 2 tsp fresh dill
- 2 tsp cilantro (Italian parsley)
- 1 cup milk
- 2 Tbsp butter (unsalted)
- 2 Tbsp extra-virgin olive oil
- ½ tsp salt
- ¼ tsp cayenne pepper
- 1 cup of breadcrumbs
- 1 large egg
- 1 cup ground almonds
- 2 tablespoons vegetable oil
- In a medium skillet, saute the red, yellow and green peppers along with the onion in olive oil over medium heat. Saute until the onion caramelizes (around 8 minutes). Add the milk and jalapeno and simmer for another 5 minutes. Let cool while you mix the other ingredients.
- In a small bowl mix half of the bread crumbs with half of the ground almonds.
- In a mixing bowl stir together the chives, dill, parsley, salt and cayenne pepper. Stir in the beaten egg and the remaining breadcrumbs and the remaining almonds. Add the sauteed pepper mixture. With your hands delicately add the crab meat being careful not to break up the lumps.
- Divide the mixture into 12 equal parts and form into crab cakes. Coat each side of the cakes with the breadcrumb/almond mixture and place the cakes on a plate in two layers with plastic wrap or wax paper separating them. Chill in the fridge for 1 hour or more.
- In a large skillet heat the butter and vegetable oil over medium-high heat. Fry 6 crab cakes at a time gently turning them as they turn golden brown (about 3-4 minute per side).
Return from Crab cake to home.
