Crab Cakes with Watercress Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 white bread slices |
1 pound fresh lump crabmeat, drained and picked |
2 tablespoons minced white onion |
2 tablespoons minced celery |
1 tablespoon minced red bell pepper |
1 tablespoon minced green bell pepper |
1/2 cup mayonnaise |
1 tablespoon minced fresh parsley |
1 teaspoon seafood seasoning |
3 tablespoons vegetable oil |
watercress vinaigrette |
Directions:
1. Place bread in a food processor, and pulse 6 times or until coarse bread crumbs measure about 1 1/2 cups.
2. Stir together crabmeat and next 7 ingredients. Shape mixture into 10 (2-ounce) patties; dredge in bread crumbs. Place patties on a baking sheet, cover, and chill at least 2 hours.
3. Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve with Watercress Vinaigrette.
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