Key West Style Crab Cakes |
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Prep Time: 45 Minutes Cook Time: 6 Minutes |
Ready In: 51 Minutes Servings: 3 |
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Got this recipe from a cookbook my husband & I picked up on our honeymoon in the Keys. A few years later, stuck in snowy, land-locked IA where we live, we decided to make up a few batches of these with some Rum Runners and have a Wish We Were in Key West dinner party with a few friends. Ingredients:
1 lb crabmeat (i use canned,lump) |
2 slices bacon (cooked crisp & crumbled) |
2 tablespoons onions (minced) |
1/2 red bell pepper (cleaned & chopped fine) |
1/2 green bell pepper (cleaned & chopped fine) |
1 celery rib (chopped fine) |
1 clove garlic (minced) |
1/4 cup fresh herb (parsley, cilantro, basil) |
3 -4 tablespoons breadcrumbs |
1 1/2 teaspoons old bay seasoning |
salt and pepper |
1 pinch cayenne |
1 egg (beaten) |
1 -2 tablespoon heavy cream |
3 tablespoons butter or 3 tablespoons oil |
Directions:
1. When preparing bacon, remove from pan and sautee onions, peppers, celery & garlic in bacon drippings.
2. Transfer to a bowl, add crabmeat, herbs& breadcrumbs.
3. Fold in egg & cream.
4. Form into patties, size of your choice.
5. Wrap & refrigerate atleast 30 minutes.
6. Pan fry cakes in butter/oil til crispy on both sides, approximately 3 minutes per side.
7. Serve with horseradish/mustard sauce.
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