Crab Cakes

Ingredients:

6 cups diced potato

1 cup minced onion

3 cloves crushed garlic

½ cup minced celery

½ cup mixed sweet peppers minced

1-2 cups cooked crab meat, can be substituted with any seafood

¼ cup Peppermaster Sauce

1 Tablespoon of Hurricane Mash

½ teaspoon salt

¼ cup fresh herbs (parsley, basil, dill, cilantro, thyme, oregano, etc.)

1 egg

Unseasoned bread crumbs

Directions:

Combine all ingredients except bread crumbs, mashing with your fingers until everything is well combined and will form itself readily into a ball.

Using your hands, take approximately 4 ounces of the mixture and form into a ball about the size of a golf ball. Flatten the ball between your palms into a patty, then coat with bread crumbs. Continue until all of the mixture is prepared, setting the formed patties aside on a cookie sheet.

At this point, the patties can either be pan fried or oven-baked. (If you are oven baking, lightly oil the cookie sheet before forming the patties, and turn them just before putting the cakes into the oven).

Directions for Pan Frying:

Using a heavy-bottomed frying pan, add ½ inch of olive oil and 1 tablespoon of butter, bring to medium heat frying the crab cakes until lightly browned on each side, turning once.

Directions for Oven Baking:

Preheat oven to 350 degrees. Bake until golden brown, about 15 minutes. If you prefer crispier cakes, turn them once, after 10 minutes.

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