© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Kate B
These crab cakes were terrific. We made the recipe up as we went along. We used Alaskan King Crab legs which were purchased cooked and frozen. We removed the meat from the shells picked through it until we had about ½ pound of crab meat. The recipe is approximate.
For the crab cakes:
½ pound cooked crab meat
1 cup mashed potato (we baked a large Idaho potato, cut it in half and mashed it - I must add that mashed potato makes a terrific binder in
crab cakes and I intend to use it in the future)
1 tablespoon finely diced yellow bell pepper
1 tablespoon finely diced red bell pepper
1 tablespoon chopped shallots
1 tablespoon minced garlic
½ cup chopped, peeled, seeded red tomatoes
½ to 1 stemmed, minced serrano chili
1 to 2 teaspoon chopped fresh basil
Salt & fresh ground pepper to taste
2 egg whites
½ cup panko bread crumbs (or other dry, fine white bread crumbs)
4 tablespoon olive oil or butter
Combine all crab cake ingredients, season with salt and pepper and shape into patties (we made very small patties because of the nature of our meal). Dip the patties into the egg whites and then into the bread crumbs. Pan fry slowly in the olive oil until golden brown. At this point we covered and refrigerated the crab cakes and heated them in the oven before serving along with the Curry ginger Sauce.
The Curry ginger Sauce was excellent. I'll have to post it later as I can't put my hands on the cookbook at the moment. It comes from a Wolfgang Puck cookbook and he paired it with a roasted whole dungeness crab. We followed the sauce recipe without alteration.