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Crab Cakes with Red Peppers

Crab Cakes

1 lb. White Crab meat
4 oz. Butter
4 oz. Fresh Breadcrumbs
Juice Half Lemon
2 tbs. White Wine Vinegar
Pinch Salt
Generous grinding Black Pepper
2 Red Peppers

For Frying:
Flour
2 eggs (Beaten)
6 oz. Fresh Breadcrumbs
Sunflower Oil.

Half Pint Home Made Mayonnaise.

Go through the Crab meat very carefully to make sure there are no traces of shell in the mixture.
Peel the peppers by either blackening the thin outer skin directly on the flame of the gas or under a hot grill.
Wash off any black flakes of skin and cut into very small dice.
Mix half of this with the mayonnaise and the other half with the crabmeat.
Now add the breadcrumbs, melted butter,lemon, vinegar,salt and pepper to the crab.
Put this into the fridge for an hour or two to set.
When chilled shape these by hand into small patties.
Toss them in seasoned flour then in the beaten eggs and finally in the bread crumbs.Shake off any surplus.
Heat some oil in a large shallow pan and brown the crab cakes quickly on both sides in batches.
(Keep them warm in a low oven on some kitchen paper) Serve with some fresh salad leaves and the red pepper mayonnaise.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef