Cayenne-Spiked Crab Cakes Recipe - Cooking Index
Cayenne-Spiked Crab Cakes Recipe - Cooking Index
From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.
Type: Fish, Shellfish| 1/4 cup | 27g / 1oz | Minced celery |
| 1/4 cup | 15g / 0.5oz | Minced green onion |
| 1/4 cup | 59ml | Mayonnaise |
| 1 cup | 198g / 7oz | Egg (large) |
| 1 tablespoon | 15ml | Dry mustard |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Cayenne pepper - (generous) | |
| 1 lb | 454g / 16oz | Fresh crabmeat |
| 2 3/4 cups | 401g / 14oz | Fresh breadcrumbs - made from |
| Crustless French bread | ||
| 2 tablespoons | 30ml | Butter - (1/4 stick) |
| 2 tablespoons | 30ml | Olive oil |
| Lemon wedges |
Mix first 7 ingredients in medium bowl. Mix in crab. Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together. Spread remaining breadcrumbs on baking sheet.
Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)
Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat. Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.
Transfer crab cakes to plates. Serve crab cakes immediately with lemon wedges.
This recipe yields 8 appetizer or 4 main-course servings.
Source:
Bon Appetit, September 1999
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