Clearwater Crab Cakes

Clearwater Crab Cakes - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

1 onion -- diced

1 red bell pepper -- diced

1 yellow bell pepper -- diced

1 stalk celery -- diced

1 jalapeno -- minced

2 teaspoons olive oil

6 eggs

2 Tablespoons flat leaf parsley -- chopped

4 Cups panko bread crumbs

1 Tablespoon lemon juice

1/2 teaspoon paprika

1/2 teaspoon cayenne pepper

1 teaspoon white pepper

1 teaspoon kosher salt

1/2 pound Dungeness crab meat

3/4 Cup flour

Oil

Directions

Saute onion, red and yellow bell peppers, celery and jalapeno in olive oil over medium heat until soft, 8-10 minutes. Set aside to cool.
Beat 3 eggs in small bowl. Beat remaining 3 eggs in another small bowl and set aside. Combine onion mixture, parsley, 2 1/2 cups panko crumbs, 3 beaten eggs, lemon juice, paprika, cayenne pepper, white pepper and salt in large bowl. Gently mix in crab meat, being careful not to break up large pieces. Divide mixture into 12 equal portions and form into 3-inch patties. Coat each crab cake with flour, dip in reserved beaten eggs, then coat with remaining panko crumbs. Repeat with each cake.
Heat oil for frying 1/2 inch deep in skillet over medium heat and fry cakes until golden brown, 3-4 minutes per side. Or heat oil in deep fryer to 350 degrees and fry until golden brown, about 2 minutes.

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Latest Reviews

"Do I add the carrots and stuff and then cook for an additional 2 hours or is it part of the 7-9 hours??" - simplydelicious

"Buttermilk baking mix (e.g. Bisquick) does the trick in these savory biscuits, with the addition..." - chef john

"Followed the recipe, and it was the best roast ever. I served it to four fiends, and they all wanted the recipe. We made sandwiches two days later and had the same results, best flavor for a sandwich from a pot roast ever." - glen r.

"I made this sauce and loved the taste. The only thing I didn't like was how thick it was 'like a paste thick'. Next time I will add a little water to loosen it up some." - rdarej3

"It's as good as everyone says! I used a boneless chuck roast (3 lb) and cut the ranch dressing in half. I added an additional 1/4 cup water. I cooked it 9 hours. It came out very tender, and with a gravy that was superb! Served with mashed potatoes and steamed fresh garden peas. Thanks, yooper! This is one that I will repeat!!" - mizznezz

"A genuine pizza sauce !! I will not play with this recipe. I've will added this to my recipe book 'AS IS' THANK YOU!! I can do the happy food dance!! NOW !! THANK YOU!! 30 Stars!!!!!!" - chef grpa

Happy cooking...