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Friday, June 8, 2018

Crab Cakes with Green Onions and Red Peppers

We have a source for fresh crab meat about every three weeks that is usually spectacular, and I made this recipe (a bit different than my usual, with more vegetables, less egg, and more spice).  Yum!
  • 1/4-1/3 c. crushed crackers or panko bread crumbs
  • (I used a Russian dressing with Sriracha) 
In a large bowl, mix together all ingredients. Shape into patties.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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