Southwestern crabcakes
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pint | Lump Crab Meat |
| 1 | teaspoon | Each Chopped Garlic; and Shallot |
| 1 | teaspoon | Chopped Fresh Cilantro |
| 2 | tablespoons | Each Chopped Onion; and Celery |
| ½ | Ancho Chile; Toasted, Reconstituted Seeded, Stemmed & Diced | |
| ½ | Yellow Bell Pepper | |
| 2 | Eggs | |
| 2 | tablespoons | Mayonnaise |
| ¼ | cup | Plain Bread Crumbs |
| 1 | dash | Worcestershire and Tabasco |
| ¼ | Smoked Habanero Chile or 1/2 Smoked Jalapeno Chile | |
| 1 | teaspoon | Each Salt and White Pepper |
Directions
Chile Today - Hot Tamale
Blend all ingredients and fold in bread crumbs. Mold into four patties and pan fry in 2 tbs. vegetable oil until golden on both sides. Finish in 375 degree oven for 8-10 minutes. Serve with ancho chile and lime mayonnaise.
Posted to recipelu-digest by LSHW <shusky@...> on Feb 15, 1998