Vannucci Crab Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. jumbo lump crabmeat, fresh
1 lb. lump crabmeat, fresh
3 slices white bread, chopped finely into crumbs
Seasoned bread crumbs
Oil
Imperial Sauce:
2 T. butter
1/2 small bell pepper (any color), finely chopped
1/2 small onion, finely chopped
1 c. mayonnaise
2 T. roasted peppers, drained and pureed
2 large eggs
1 tsp. Worchestershire sauce
3 drops Crystal hot sauce
1/4 tsp. Coleman's dry mustard
2 tsp. Old Bay seasoning
1/8 tsp. garlic powder
Salt and fresh ground pepper, to taste
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Directions: |
Directions:Saute butter, onions and peppers and set aside to cool. Combine all other ingredients for the Imperial Sauce; add onions and peppers and mix well. In a separate bowl, combine the crabmeat and white bread crumbs and add some Imperial Sauce, just enough to bind the crab into formable 3" cakes.
Place in refrigerator on cookie sheet for at least 1 hour so they will set up. Note: Before frying, you can dip in seasoned bread crumbs or leave plain.
Brown crab cakes in hot skillet with oil, turning once until both sides are nicely browned. (About 10 minutes). You can then finish in a 350 F. oven for about 10-15 minutes, if desired.
Serve with Lemon Thyme Butter (Found in the Miscellaneous Section) |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This has been one of my "Signature" items for the Philadelphia restaurants that I have worked in.....of course, I add my special touch!
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