Crab Cakes

A Cove Cuisine Appetizer

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Crab Cakes

Packed with a lot of flavor and light on the filling!
  • Appetizer
  • {{ (30<60) ? (30) + 'm' : (30 %60==0)?(30 -30%60)/60 + 'h' : ((30 -30%60)/60 + 'h' + ' ' + 30%60 + 'm') }}
  • {{ (8<60) ? (8) + 'm' : (8 %60==0)?(8 -8%60)/60 + 'h' : ((8 -8%60)/60 + 'h' + ' ' + 8%60 + 'm') }}
  • Four
  • Moderate
  • :     
Appetizers

Ingredients:

  • 1 pounds Crab Meat, picked free of shells
  • 1/3 cups Ritz Crackers, crushed
  • 3 mediums Green Onions, finely chopped
  • 1/2 cups Red Bell Pepper, finely chopped
  • 1/4 cups Dukes Mayonaise
  • 1 mediums Farm Fresh Egg
  • 2 tablespoons Fresh Parsely, chopped
  • 1 tablespoons Fresh Tarragon Leaves, chopped
  • 1/2 bunchs Fresh Chives, finely chopped
  • 1 teaspoons Worcestershire Sauce
  • 1 teaspoons Dry Mustard
  • 1/2 mediums Lemon, juiced
  • 1/4 teaspoons Garlic Powder
  • 1 teaspoons Koshar Salt
  • 1 pinchs Cayenne Pepper
  • 1 handfuls Flour
  • 1/2 cups Peanut Oil
  • 2 tablespoons Unsalted Butter

Instructions:

  • 1 n a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  • 2 Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

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Bon Appetit!

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