Clearwater Crab Cakes
Recipe: Clearwater Crab Cakes | Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 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
1 onion -- diced
1 red bell pepper -- diced
1 yellow bell pepper -- diced
1 stalk celery -- diced
1 jalapeno -- minced
2 teaspoons olive oil
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
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.
© Jim Catanich