This week I was given the gift of several cooked crabs. YUM! These crab cakes were immediately on the menu. I got these recipes from the Rachael Ray magazine.
For the crab cakes:
1 1/2 c. crabmeat
1/2 c. finely diced red pepper
1/4 c. chopped chives
1/4 c. chopped parsley
1 large egg
1 egg white
3 T. mayonnaise
1 t. Dijon mustard
1/2 t. Worcestershire sauce
1 c. panko
lemon wedges
In a large bowl toss the crabmeat, bell pepper and herbs. In a small bowl combine the egg, egg white, mayonnaise, mustard and Worcestershire sauce. Mix into the crab mixture then stir in the panko. Cover and refrigerate for 30 minutes.
Form the crab mixture into 8 1" thick cakes . In a large skillet heat 1 1/2 T. olive oil. Add crab cakes, cook for 4minutes on each side. Serve with lemon wedges.
For the slaw:
Mix 2 1/2 T. cider vinegar, 2 T. sugar, 5 T. olove oil and 1/2 t. salt. Mix in :
1 bag coleslaw mix
2 pickled hot cherry peppers, sliced
2 peaches, cut into matchsticks.
Cover and refrigerate 30 minutes before eating.
For the crab cakes:
1 1/2 c. crabmeat
1/2 c. finely diced red pepper
1/4 c. chopped chives
1/4 c. chopped parsley
1 large egg
1 egg white
3 T. mayonnaise
1 t. Dijon mustard
1/2 t. Worcestershire sauce
1 c. panko
lemon wedges
In a large bowl toss the crabmeat, bell pepper and herbs. In a small bowl combine the egg, egg white, mayonnaise, mustard and Worcestershire sauce. Mix into the crab mixture then stir in the panko. Cover and refrigerate for 30 minutes.
Form the crab mixture into 8 1" thick cakes . In a large skillet heat 1 1/2 T. olive oil. Add crab cakes, cook for 4minutes on each side. Serve with lemon wedges.
For the slaw:
Mix 2 1/2 T. cider vinegar, 2 T. sugar, 5 T. olove oil and 1/2 t. salt. Mix in :
1 bag coleslaw mix
2 pickled hot cherry peppers, sliced
2 peaches, cut into matchsticks.
Cover and refrigerate 30 minutes before eating.
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