Rub, Stuffings & Sauces
Pasta Dishes
Entrees & Hearty Fare
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Pele Crab Cakes
| 1 1/2 lbs |
rock or dungeness crab meat |
| 1 tablespoon |
yellow onion, diced |
| 1 tablespoon |
garlic, minced |
| 2 tablespoons |
green onion, diced |
| 2 tablespoons |
cilantro, chopped |
| 3 tablespoons |
roasted red bell pepper, diced |
| 1 cup |
mayonnaise |
| 3 tablespoons |
dijon mustard |
| 1 1/2 cups |
panko bread crumbs |
| 1/2 teaspoon |
red chili garlic sauce |
| salt to taste |
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Mix all ingredients in a large bowl until well blended, reserving out 1/2 cup of the panko bread crumbs. Mold the mixture into small cakes. Dip the cakes in the reserved panko to coat them in bread crumbs.
Deep fry the cakes, or pan fry in 1/4 cup of olive oil, drain and serve.
Cakes may also be chilled and re-heated in oven.
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