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Recipe: Almond Encrusted Crab Cakes
Similar Categories: Almond, Encrusted, Crab, Cakes
1 pound fresh jumbo lump crab meat
1/2 teaspoon fresh jalapeno, seeds removed and minced
2 tablespoons chipotle mayonnaise
1 egg
2 tablespoons celery, minced
1 tablespoon yellow onion, minced
2 tablespoons panko (Japanese breadcrumbs, found at Asian, gourmet
and specialty grocery stores)
1/3 cup vegetable oil
3 tablespoons slivered almonds, toasted and chopped fine
In large mixing bowl, combine all ingredients except almonds and 1
tablespoon breadcrumbs. Mix very gently. Mix almonds and remaining
breadcrumbs together and set aside for coating. Form mixture into 6
individual cakes, or 20 bite-size cakes, and coat each on both sides
with almond and breadcrumb mixture.
Heat oil in a saute pan over medium heat and cook crab cakes until
bottoms golden-brown. Carefully turn crab cakes over and repeat. Move
cakes to serving plate. Dollop remaining chipotle mayonnaise on them.
1/2 teaspoon fresh jalapeno, seeds removed and minced
2 tablespoons chipotle mayonnaise
1 egg
2 tablespoons celery, minced
1 tablespoon yellow onion, minced
2 tablespoons panko (Japanese breadcrumbs, found at Asian, gourmet
and specialty grocery stores)
1/3 cup vegetable oil
3 tablespoons slivered almonds, toasted and chopped fine
In large mixing bowl, combine all ingredients except almonds and 1
tablespoon breadcrumbs. Mix very gently. Mix almonds and remaining
breadcrumbs together and set aside for coating. Form mixture into 6
individual cakes, or 20 bite-size cakes, and coat each on both sides
with almond and breadcrumb mixture.
Heat oil in a saute pan over medium heat and cook crab cakes until
bottoms golden-brown. Carefully turn crab cakes over and repeat. Move
cakes to serving plate. Dollop remaining chipotle mayonnaise on them.
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