"The belly rules the mind."--Spanish Proverb

FLORIDA CRAB CAKES Recipe

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This recipe for FLORIDA CRAB CAKES, by , is from The Fryer Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandie Wallace
Added: Sunday, September 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb crabmeat, lump, if possible; 2 strips bacon, finely chopped; 2 tbs shallots or onion, minced; 1/2 red bell pepper; 1/2 green bell pepper....or use one pepper and save the money, finely chopped; 1 rib celery, finely chopped; 1 clove garlic, finely chopped; 1/4 cup mixed and minced fresh herbs [parsley, cilantro, basil, whatever you have that sounds good]; 3-4 tbs fine cracker crumbs .... saltines crushed with a rolling pin works well; 1 1/2 tsps Old Bay seasoning; Salt and pepper to taste; Pinch of cayenne; 2 eggs, beaten.

1-2 tbs whipping cream....you can use a dab of milk instead but it's better with the cream; 3 tbs clarified butter or equal parts butter and vegetable oil.

Directions:
Directions:
1. pick thru crabmeat

2. fry bacon in frying pan until lightly browned. Add shallots, bell pepper, celery, and garlic and cook until soft but not brown. Transfer to mixing bowl and let it cool

3. stir in the crab, herbs and cracker crumbs, Old Bay seasoning, salt and pepper and cayenne. Fold in the eggs and enough cream to make a moist but firm consistency. If too wet, add more crumbs. [at this point, I microwave a taste to make sure my seasoning is correct].

Wet your hands and form crab into 4 large or 8 small cakes. Wrap in wax paper and refrigerate for at least 30 mins. Longer is better.

4. Just b4 serving, heat clarified butter in a non-stick pan. Pan-fry crab cakes until crusty and golden brown, about 3 mins per side. They can also be
broiled but they taste best fried.

Drain on paper towels and serve pronto. Serve with the tartar sauce recipe in the "Soups, Stews, Salads and Sauces section.

Personal Notes:
Personal Notes:
This recipe belongs to Steve Rachlin and is the best I've ever had

 

 

 

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