Crab Cakes Recipe

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This recipe for Crab Cakes is from Cooking from the Hart, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Main Courses: Seafood, Poultry, Pasta and Casseroles

Ingredients:	Ingredients: 1 lb. lump crabmeat, shredded 1 c. corn 1 c. chopped chives 1 c. shredded carrot 1/2 c. finely chopped celery 1/2 c. unsweetened coconut 4 serrano chiles, minced 1/2 c. bread crumbs 1/4 c. flour salt 1 lg. egg, beaten 1 tbsp. lemon juice 1/2 c. milk 1 c. canola oil

Directions:	Directions: Preheat oven to 200º. In a large bowl, combine crabmeat, corn, chives, carrot, celery, coconut, chiles, bread crumbs, flour, and 3/4 tsp. salt. Add egg, lemon juice, and 1/2 c. milk. Mix well, adding additional milk as necessary, until mixture holds together when shaped. Shape crab mixture by packed 1/3 c. into 12 patties (about 2 1/2 inches wide 1 inch thick). Heat oil in deep 12 inch skillet on medium until hot. Add 1/2 the crab cakes and cook for 6 - 8 minutes until golden brown. Turn cakes. Transfer cakes to a paper towel lined cookie sheet to drain. Place finished cakes in oven to keep warm. Add remaining cakes and repeat.

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Crab Cakes Recipe

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Ingredients:

Ingredients:

Directions:

Directions: