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Serves/Makes:4
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 Tobasco
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
Preparation
Mix red pepper and shallots together.
Mix together all other ingredients, except crab and bread crumbs, thoroughly.
Add peppers and shallots to mix by hand.
Add crab and mix.
Form into patties (about 2 oz (56 grm) each).
Pat bread crumbs onto crab cakes.
Store between wax paper sheets until ready to cook.
Pan-saute in melted butter until brown on both sides.
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 Tobasco
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
Preparation
Mix red pepper and shallots together.
Mix together all other ingredients, except crab and bread crumbs, thoroughly.
Add peppers and shallots to mix by hand.
Add crab and mix.
Form into patties (about 2 oz (56 grm) each).
Pat bread crumbs onto crab cakes.
Store between wax paper sheets until ready to cook.
Pan-saute in melted butter until brown on both sides.
