Maryland Crab Cakes
 
recipe by: michael lomonaco 
serving size: 4 
categories: shellfish, main dish, appetizers, crab 
 
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
 
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. 
 
recipe source:cooking live with guest host michael lomonacofrom 
the tv food network - http://www.foodtv.com 
 
 
 
 
recipe_usa_gr...@yahoogroups.com 
contact recipe_usa_group-ow...@yahoogroups.com 
 
-- 
(ID: 1856) Mirror: rec.food.recipes: Thu, Jul 28, 2005


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