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Fresh Pepper-Corn Crab Cakes With Scallion Sauce
2 pounds fresh crab meat
1 small red bell pepper, diced
1 small green bell pepper, diced
1 cup cooked corn kernels
1 tablespoon minced flat-leaf parsley
1 cup mayonnaise
1 cup unseasoned bread crumbs
3 large eggs, beaten
1 1/2 tablespoons lime juice
1 teaspoon worcestershire sauce
dash hot red pepper sauce
1/4 cup corn oil
1/4 teaspoon dry mustard
2 tablespoons thinly sliced scallions
1/4 teaspoon salt
1/8 teaspoon pepper
Carefully pick over crab meat to remove cartilage. In a medium-size bowl, combine crab, red and green pepper, corn, parsley, 1/2 cup mayonnaise, bread crumbs, eggs, 1 tablespoon of lime juice, worcestershire sauce and hot pepper sauce and mix well. Shape into patties.
In a 10 inch skillet, heat oil over medium heat. Add patties in batches, do not crowd the pan and saute until golden brown on both sides.
In a small bowl, combine remaining 1/2 cup of mayonnaise and mustard. Stir in remaining 1/2 tablespoon lime juice, scallions, salt and pepper. Spoon over warm crab cakes.
Serves 6.
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Fresh Pepper-Corn Crab Cakes With Scallion Sauce
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fresh Pepper-Corn Crab Cakes With Scallion Sauce
2 pounds fresh crab meat
1 small red bell pepper, diced
1 small green bell pepper, diced
1 cup cooked corn kernels
1 tablespoon minced flat-leaf parsley
1 cup mayonnaise
1 cup unseasoned bread crumbs
3 large eggs, beaten
1 1/2 tablespoons lime juice
1 teaspoon worcestershire sauce
dash hot red pepper sauce
1/4 cup corn oil
1/4 teaspoon dry mustard
2 tablespoons thinly sliced scallions
1/4 teaspoon salt
1/8 teaspoon pepper
Carefully pick over crab meat to remove cartilage. In a medium-size bowl, combine crab, red and green pepper, corn, parsley, 1/2 cup mayonnaise, bread crumbs, eggs, 1 tablespoon of lime juice, worcestershire sauce and hot pepper sauce and mix well. Shape into patties.
In a 10 inch skillet, heat oil over medium heat. Add patties in batches, do not crowd the pan and saute until golden brown on both sides.
In a small bowl, combine remaining 1/2 cup of mayonnaise and mustard. Stir in remaining 1/2 tablespoon lime juice, scallions, salt and pepper. Spoon over warm crab cakes.
Serves 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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