Crab Cakes

Name: Crab Cakes
Ingredients: 3 tbsp (45 ml) diced red peppers; 3 tbsp (45 ml) diced shallots; 1 tbsp (15 ml) sherry; 1 lb (.5 kg). Dungeness crab meat (break up larger pieces); 1 egg; 1/4 cup (60 ml) cream; 3 tbsp (45 ml) lemon juice; dash Tabasco; pinch celery salt; 1/2 tsp (2 ml) paprika; pinch ground white pepper; pinch salt; 3 tbsp (45 ml) chopped parsley; 1/2 cup (125 ml) fine bread crumbs

14 ingredients

8 steps

Ingredients

3 tbsp (45 ml) diced red peppers
3 tbsp (45 ml) diced shallots
1 tbsp (15 ml) sherry
1 lb (.5 kg). Dungeness crab meat (break up larger pieces)
1 egg
1/4 cup (60 ml) cream
3 tbsp (45 ml) lemon juice
dash Tabasco
pinch celery salt
1/2 tsp (2 ml) paprika
pinch ground white pepper
pinch salt
3 tbsp (45 ml) chopped parsley
1/2 cup (125 ml) fine bread crumbs

Directions

1

Mix red pepper and shallots together.
2

Mix together all other ingredients, except crab and bread crumbs, thoroughly.
3

Add peppers and shallots to mix by hand.
4

Add crab and mix.
5

Form into patties (about 2 oz (56 grm) each).
6

Pat bread crumbs onto crab cakes.
7

Store between wax paper sheets until ready to cook.
8

Pan-saute in melted butter until brown on both sides.