Crab Cakes
(updated on Feb 13, 2008)
These tasty cakes are perfect for lunch or dinner, and can be served as a side or main dish.
6 Oz. crab meat (drained)
¼ Cup Ontario greenhouse red pepper, diced
¼ Cup Ontario greenhouse orange pepper, diced
¼ Cup green onion, chopped finely
1 Cup bread crumbs (you may need more)
1 Egg, beaten
½ Lemon, juiced
1 Dash of hot sauce
Butter
In a large bowl, mix the crab meat, red peppers, orange peppers, onions, ½ of the bread crumbs, lemon juice, hot sauce and egg. Gently toss together until combined. If mixture is too wet, just add a bit more of the bread crumbs.
Form the mixture into balls and place on waxed paper. Chill for 15 minutes. Using a spatula, flatten the crab balls into cakes. Place remaining bread crumbs on waxed paper. Coat both sides of the crab cakes in the crumbs.
Heat some butter in a non-stick frying pan over medium-high heat – approximately 3 tbsp per batch of cakes. Saute the crab cakes for 2-3 minutes per side until crust is a golden brown.
6 Oz. crab meat (drained)
¼ Cup Ontario greenhouse red pepper, diced
¼ Cup Ontario greenhouse orange pepper, diced
¼ Cup green onion, chopped finely
1 Cup bread crumbs (you may need more)
1 Egg, beaten
½ Lemon, juiced
1 Dash of hot sauce
Butter
In a large bowl, mix the crab meat, red peppers, orange peppers, onions, ½ of the bread crumbs, lemon juice, hot sauce and egg. Gently toss together until combined. If mixture is too wet, just add a bit more of the bread crumbs.
Form the mixture into balls and place on waxed paper. Chill for 15 minutes. Using a spatula, flatten the crab balls into cakes. Place remaining bread crumbs on waxed paper. Coat both sides of the crab cakes in the crumbs.
Heat some butter in a non-stick frying pan over medium-high heat – approximately 3 tbsp per batch of cakes. Saute the crab cakes for 2-3 minutes per side until crust is a golden brown.
