Ingredients
Array
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[1] => Array
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[title] => crab, dungeoness, meat
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[measure] => pound
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[title_custom] => plain dry bread crumbs plus additional for coating,
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[method] => divided
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[title_custom] => ground dry jalapeno chili or hot pepper sauce
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[title] => vinegar, rice, 100 grain
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[title] => dressing, mayonnaise, real
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Crab cakes:
-
1/3 cup sour cream
-
1 egg, lightly beaten
-
1 tbsp garlic, minced
-
1 tsp white pepper
-
1 tsp curry powder
-
1 tsp chili powder
-
1/2 tsp salt
-
1 pound crabmeat
-
1 cup plain dry bread crumbs plus additional for coating, divided
-
3/4 cup green onions, thinly sliced, (green part only)
-
6 tablespoons olive oil, divided
Green Onion Garlic Mayo:
-
1 tsp garlic, minced
-
1/4 tsp ground dry jalapeno chili or hot pepper sauce
-
1 tbsp rice vinegar
-
1/4 cup green onions, chopped
-
1 cup mayonnaise
-
Salt and white pepper to taste
Recipe Method
1. For
crab cakes, stir together
sour cream,
egg,
garlic,
white pepper, curry powder, chili powder and salt. Add crab meat, 1 cup bread crumbs and green onions. Stir gently to combine. Form into 12 patties about 2 1/2 inches wide x 3/4 inch thick. Coat patties with additional bread crumbs; shake off excess.
2. Heat 3 tablespoons olive oil in large skillet over medium-high heat. Add 6 crab cakes and saute until golden brown, about 1 1/2 minutes on each side. Repeat with remaining oil and crab cakes. Serve with Green Onion Garlic mayo. Serves 4.
3. For mayo, combine garlic, jalapeno chili or hot pepper sauce, rice vinegar, green onions, mayonnaise, salt and white pepper in blender; blend briefly. Adjust seasonings to taste. Makes 1 cup.
- Edith Ruth Muldoon, Baldwin, N.Y.
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