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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a fun variation of traditional crab cakes with the addition of yellow, red and jalapeno peppers. The sauce that tops it, really sets off the flavors with a combination of chili sauce and capers. Enjoy! Ingredients:
cakes |
1 cup bread crumbs |
2 large eggs, slightly beaten |
2 lbs. lump crabmeat, cartilage removed |
1/2 cup fresh cilantro, chopped |
4 green onions (may substitute scallions), chopped |
1 red bell pepper, diced |
1 yellow bell pepper, diced |
1 jalapeno pepper, seeded and diced |
2/3 cup mayonnaise |
salt and pepper to taste |
1 cup vegitable oil |
sauce |
2 cups mayonnaise |
3/4 cup chili sauce |
2 hard-boiled eggs, chopped |
dash tabasco or hot sauce |
1 tbl. worcestershire sauce |
juice of 1/2 lemon |
1 tbl. of capers |
Directions:
1. Cakes:
2. Gently combine first ten ingredients.
3. Form mixture into 24 small thick patties. (Mixture should be wet enough to stick together when formed into patties, but not too wet or the cakes will fall apart)
4. Heat oil in a large skillet over medium high heat until hot.
5. Cook crab cakes for 2 to 3 minutes on each side, until golden brown.
6. Drain on a paper towel lined plate.
7. Serve hot with a dollup of sauce.
8. Sauce:
9. Combine all ingredients in a large bowl, cover and refridgerate.
10. Note: If fresh lump crab meat is unavailable, you may substitute with premium canned crab meat. Just remove cartilage,drain, and rinse before mixing.
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