Then one day, a co-worker of my husband, who is also a real foodie like me, gave me a few crab cakes that she made! They were absolutely perfect! Just the right blend of veggies , to crab , to seasoning...not to mention, great texture! I asked her where she got the recipe. She said she went to a restaurant that served these crab cakes and asked for the recipe! They actually gave her the recipe!!! Very cool of them! I've been making them every year for Christmas ever since!
Now I'm passing along the recipe to anyone else who loves a good crab cake...
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| Crab Cakes INGREDIENTS 2 1/2 lbs. lump crab meat 1 large onion 1 large green bell pepper - seeded 1 large red bell pepper - seeded 3 ribs of celery 12 large egg whites - save the yolks pinch cayenne pepper pinch garlic powder pinch kosher salt 24 oz. flavored breadcrumbs- divided in half - I like the "4c" brand 1/2 tsp. Old Bay Seasoning veg oil pan frying DIRECTIONS Put the lump crab meat into a very large mixing bowl. In a food processor, shred the onion, green pepper, red pepper and celery. Add to mixing bowl with crab meat. Then thoroughly mix in the 12 egg whites, cayenne pepper, garlic powder, kosher salt. Now add in 12 oz. of the flavored breadcrumbs. Combine completely and form into plum sized balls. You should have about 26 balls. Now mix the 12 egg yolks into a separate medium sized pan with about 12 splashes of milk. and the Old Bay Seasoning. Mix well. Put the remaining 12 oz. of breadcrumbs into a separate medium sized pan. Now dip the crab balls into the egg yolk mixture then into the breadcrumbs. Flatten slightly to form a palm sized patty. Do this for all the crab patties. Heat a large skillet on med/high heat with about a half inch of veg oil. When the oil is hot, place about 3 - 4 crab patties in the oil and fry until golden. Then flip and brown the other side. Then remove and blot. Do this for all the patties. Then place the crab patties in a single layer on a baking sheet and finish cooking in oven at 350 degrees for 20 minutes. Serve warm. I like to serve it with tartar sauce on top or on the side. ***This recipe is courtesy of R.J. Peter's Restaurant*** |
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