Ingredients: |
Ingredients: Crab Cakes:
12 ounces lump crabmeat, picked over for cartilage
2 slices white bread, broken into very small crumbs
1 Tbs. Dijon mustard
1 tsp. Worcestershire sauce
2 tsp. Old Bay seasoning
2 medium jalapeño peppers, seeds and ribs removed, minced
3 Tbs. finely chopped fresh cilantro
1 large egg, lightly beaten
1 large shallot, minced
2 Tbs. mayonnaise
Zest of 1 lemon
Freshly ground pepper
3 - 4 Tbs. canola oil
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Directions: |
Directions:Preheat the oven to 400 º. Line a 12 X 17 inch baking sheet
with parchment paper. Set the baking sheet aside.
Combine the crabmeat and the bread in a medium bowl. Set
aside. In another medium bowl, mix together the mustard,
Worchestershire, Old Bay, jalapeños, cilantro, egg, shallots,
mayonnaise, and lemon zest. Add the mayonnaise mixture to
the crabmeat and stir to combine. Season with pepper to
taste.
Using your fingers, shape about 1 1/2 Tbs. of the crab
mixture nto half-dollar-size rounds. Continue with the
remaining crab mixture.
Heat 3 Tbs. of the canola oil in a large skillet over medium
heat. Working in batches of 6 to 8, place the crab cakes in the
skillet and cook until golden brown on the bottom, 30 seconds
to 1 minute. Turn the crab cakes and cook until golden brown,
about one minute more. Transfer the crab cakes to a paper
towel to absorb the oil. Transfer the crab cakes to the
prepared baking sheet. Bake for 10 minutes, or until golden
brown. The crab cakes may be hold in a warm oven for 30
minute, or cooled and reheated at serving time. Serve warm
with the Chili-Lime Aioli (see Christmas Calamari). |
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