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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

California's Best Crab Cakes Recipe

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This recipe for California's Best Crab Cakes is from Pfeiffer Pfamily Cookbook 2011, 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:
Ingredients:  
Ingredients:  
1 pound crab meat
1 extra large whole egg, beaten
1 1/2 tsp. minced garlic
1 1/2 Tbsp. chopped onion
1 1/2 Tbsp chopped red bell pepper
1 1/2 Tbsp. chopped green bell pepper
1 1/2 Tbsp. sweet corn kernels, fresh or frozen (defrosted)
3/4 tsp. kosher salt
1 1/2 tsp fresh thyme, picked
2 pinches of finely chopped fresh rosemary
1/3 cup dry sourdough bread crumbs
Tabasco to taste
6 Tbsp. extra virgin olive oil
Chives and diced/seeded tomato for garnish

DILL SAUCE:
2/3 cup sour cream
1/3 cup mayonnaise
1/3 cup chopped fresh dill
2 Tbsp. dry white wine, optional
1 Tbsp minced shallot
Freshly ground black pepper to taste
Directions:
Directions:
In a medium bowl, gently combine crab, bell peppers, corn, salt, herbs, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for 10 minutes. Form into little round cakes, golf-ball sized. Set in baking dish. Sprinkle with bread crumbs if a crispy crust is wanted. Cover and chill for one hour.
In a sauté pan, heat remaining olive oil over medium high heat. Add crab cakes and sauté until lightly browned, about 2 minutes on each side. Remove from pan, and place on greased baking sheet. Bake at 375º until heated through, about 7 minutes. Garnish with chives and diced/seeded tomato. Serve with dill sauce.
DILL SAUCE: Combine sour cream, mayonnaise, dill, wine, shallot and pepper. Stir until well blended. Cover and refrigerate.
Number Of Servings:
Number Of Servings:
20 appetizers
Personal Notes:
Personal Notes:
Can also be served with a Fruit Salsa (recipe in book).

 

 

 

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