Maryland Crab Cakes
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| recipe by: michael lomonaco |
| serving size: 4 |
| categories: shellfish, main dish, appetizers, crab |
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| 1 lb. | fresh jumbo lump crabmeat |
| 1 | sweet red pepper; finely diced |
| 1 | sweet yellow pepper; finely diced |
| 6 slice | white bread; crusts removed |
| 1 Tbsp | finely-chopped fresh garlic |
| 2 | jalapeno peppers; finely chopped |
| 1/4 cup | fresh cilantro leaves; chopped |
| 1/4 cup | mayonnaise |
| 2 Tbsp | old bay brand seasoning |
| 1 tsp | salt |
| 1/2 tsp | freshly-ground black pepper |
| | olive oil; for sauteing |
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| clean the crabmeat of all shell fragments without breaking or |
| crumbling the delicate lumps. place the bread in a food processor |
| and, using the metal blade, process until finely crumbled. measure |
| and reserve 2 tablespoons of the bread crumbs to use in the filling. |
| the remaining bread crumbs will be used to coat the crab cakes. mix |
| the crabmeat with the sweet peppers, garlic, jalapeno, cilantro |
| leaves, and mayonnaise. add the old bay seasoning powder, 2 |
| tablespoons of the bread crumbs, salt and pepper. mix well, then |
| refrigerate for twenty minutes before continuing. cover a work |
| surface with waxed paper sprinkled with the reserved bread crumbs. |
| using a 2-ounce ice cream scoop, form eight equal-size portions of |
| crabmeat. with the palm of your hand pat each portion into a |
| disk-shaped cake approximately 3/4-inch thick. it is important for |
| the crab cakes to be the same thickness so that they will cook |
| uniformly. press each cake into the bread crumbs, turning them so |
| they coat evenly on all sides. refrigerate for at least an hour to |
| prevent them from crumbling during cooking. no more than half an |
| hour before you plan to serve the crab cakes, add enough oil to cover |
| the bottom of an oven-proof saute pan. heat until just before it |
| begins to smoke. add the crab cakes gently, being careful not to |
| crowd the pan. (cook them in two batches if necessary.) when the |
| crab cakes are well-browned on both sides, place in a 375 degree oven |
| for six minutes to ensure that they are fully cooked and hot at the |
| center. serve with mesclun salad, chili mayonnaise and garnish with |
| finely chopped tomato. this recipe yields 8 appetizer or 4 entree |
| servings. |
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| recipe source:cooking live with guest host michael lomonacofrom |
| the tv food network - http://www.foodtv.com |
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| contact recipe_usa_group-ow...@yahoogroups.com |
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| (ID: 1856) Mirror: rec.food.recipes: Thu, Jul 28, 2005 |