Recipe Category:
A l m o n d s
A p p l e
B a n a n a
B e v e r a g e s
B l u e b e r r y
B r e a d
C a k e
C h e e s e c a k e
C h o c o l a t e
C o o k i e s
C o p y C a t
I c e c r e a m
L e m o n
L o w f a t
M u f f i n
P a s t a
P e a c h
P e t s
P i e s
P i n e a p p l e
P u d d i n g
P u m p k i n
S e a f o o d
S t r a w b e r r y
S u g a r f r e e
W e d d i n g
M O R E ...



Crab Cakes

makes 12

2 lbs. crabmeat, no cartilage
2 cups bread crumbs, about 6 slices white bread, no crust
1/2 cup mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
dash of salt
dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons, cut into wedges

Flake the crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.

Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn't so sticky.

Heat oil in a large frying pan on medium heat.

When the oil is hot, cook a few crab cakes at a time, about 2-3. 

After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.

Drain on paper towels and serve with lemon wedges.

Yesterday's Recipe

print recipe - browse recipes

Home Wedding Cakes Cakes Job Board Cake Kits

Measurement Help & Conversions
Send mail to PastryWiz with questions or comments about this web site.
TM Copyright

Featured Recipes:
Chocolate - the food of the Gods
Step-by-step cake decorating

Featured Magazine:
Dessert Professional