Today's recipe is a crab cake recipe. Instead of full-sized crab cake patties, you can make smaller cakes and have a great appetizer for a party. If you really enjoy the flavors of certain herbs and spices, mix them into the patty mixture as well. Make them your own and be creative!
Crab Cakes
Ingredients:
1 tablespoon vegetable oil2 tablespoons curry powder
4 green onions, minced
1 jalapeño, minced
2 cloves garlic, minced
1 ( 1/2-inch-long) piece ginger, peeled and minced
1 pound claw crab meat
3 eggs, lightly beaten
3/4 cup panko bread crumbs
1/2 cup shelled walnuts, coarsely chopped
1/4 cup chopped fresh parsley
1/2 teaspoon salt
Freshly ground black pepper
Canola oil
Lime wedges
Directions:
1. Melt 1 Tbs oil in a small skillet over medium heat. Add curry powder; cook until powder darkens slightly and turns fragrant. Add green onions, chile, garlic and ginger; cook until garlic is golden, about 2 minutes. Let cool.
2. Gently mix cooked ingredients, crab, eggs, bread crumbs, walnuts, parsley, salt and pepper to taste in a bowl. Form mixture into 18 balls; flatten each ball into a cake.
3. Heat 2 tablespoons oil in a skillet over medium-high heat. Fry a few cakes at a time, 2 minutes per side. Replenish oil as needed. Keep finished cakes warm while cooking remainder. Serve with lime wedges.
We hope you share these crab cakes with family and friends and enjoy this new recipe over the holiday season.
Get Fit For It,
D & K
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