Yield: 10 Servings
|2 pounds||Crab meat, (preferably blue crab)|
|¼ cup||Red bell pepper, minced|
|¼ cup||Green bell pepper, minced|
|¼ cup||Yellow bell pepper, minced|
|1½||Leafy celery stalks, minced|
|¼ cup||Sweet red onion, minced|
|½||Jalapeno chile, seeded and minced|
|1 tablespoon||Tabasco sauce|
|1½ teaspoon||Worcestershire sauce|
|½ cup||Fine bread crumbs, (1/2 to 3/4) -Sherry-Cayenne Mayonnaise---|
|2 tablespoons||Sherry vinegar|
|Peanut oil, for deep-frying|
|8||Lemon wedges, one-each serving|
Check the crab meat for pieces of shell and gently squeeze out any excess moisture. Do not break up the larger pieces of meat, as these enhance the texture of the crab cakes. In a large bowl, combine all the crab cake ingredients, mixing well but lightly. Form into cakes about 2 inches diameter and ½ inch high.
To prepare the Sherry-Cayenne Mayo, mix 1 cup mayonnaise, cayenne, and vinegar together well. Keep refrigerated until needed.
Heat the oil to 375 degrees.
Deep-fry the crab cakes for about 3 minute, or until golden brown and crispy on the outside. The crab cake can also be pan-fried, if you prefer.
Serve 3 crab cakes per person, and top each with 1½ to 2 tsp of Sherry-Cayenne Mayonnaise. Garnish each serving with a lemon wedge.
These recipes are from "Fog City Diner Cookbook" by Cindy Pawlcyn, published by 10 Speed Press. Web2MC courtesty of Buster and patH (phannema@...)
Published by KCRW's Good Food (Los Angeles) on Apr 19, 97 Recipe by: Cindy Pawlcyn, Fog City Diner Posted to MC-Recipe Digest V1 #583 by PATh <phannema@...> on Apr 21, 1997