9 July, 2015
Torte di granchio
Crab Cakes: Crab cakes are popular along the coast of the Mid-Atlantic States, New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast, where the crabbing industry thrives. Meat from any species of crab may be used, although the meat of the blue crab, whose native habitat includes the Chesapeake Bay is traditional. The Blue Crab is generally considered to be the best tasting.
- 1 lb Crab meat
- 1 Green bell pepper chopped
- 1 Jalapeno pepper minced
- 3 Garlic clove, minced
- 1 tbsp salt and pepper
- 2 tbsp Old Bay Seasoning
- 3 tbsp olive oil
- 3 tbsp Butter
- 2 cups bread crumbs
- 1 tbsp Parsley -- chopped
- 3 tbsp Mayonnaise
- Go through the hand picked Maryland Blue Crab and search for crab cartilage and hard pieces of crab.
- Put crab meat into a mixing bowl. Dice your green / red pepper and mince the garlic and jalapeno. Add the peppers, garlic and jalapeno into the mixing bowl.
- Add Salt and Pepper, parsley as well as Old Bay Seasoning for taste. Add the mayonnaise and mix the bowl.
- Take crab meat and form cakes. (size of each cake is your preference)
- Lightly bread the cakes and add to both sides.
- Pour olive oil into a sauté pan, and heat up. Add your cakes and lightly brown both sides. Add your butter to the pan and stick into a 400 degree oven for 5 minutes. Take pan out of oven and carefully remove cakes out and place on dish.
|
Nutrition Facts
|
||||||||||||||||||||||||||||