Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Almond-Encrusted Crab Cakes
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- #47086
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
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
directions
In a large mixing bowl, combine all ingredients except almonds and half the breadcrumbs. Mix very gently. Mix almonds and remaining breadcrumbs together and set aside for coating.
Form mixture into individual cakes or 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 the bottoms are golden-brown. Carefully turn crab cakes over and repeat.
Move cakes to serving plate. Dollop remaining chipotle mayonnaise on them.
added by
chefjack1
nutrition data
Nutritional data has not been calculated yet.
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