Crab Cakes

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Crab Cakes
1 lb. crab cooked, peeled and coarsely shredded (about 2 cups)
5 to 6 oz. yam peeled and coarsely shredded (about 1 cup lightly packed)
1/2 cup green onion thinly sliced
1/2 cup red bell pepper finely diced
1/2 cup flour
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. coarse salt
1 egg beaten
1/2 tsp. hot pepper sauce
Vegetable oil, such as canola as needed
3/4 cup mayonnaise
1/2 tsp. lime zest finely chopped
1 tbsp. fresh lime juice
2 cloves garlic finely chopped

Prep: 15 minutes Chill: at least 30 minutes

Cook: 7 minutes Serves: 8

1. To prepare crab cakes, thoroughly mix all
ingredients, except for vegetable oil.
Chill for at least 30 minutes or up to 6 hours.
2. Form 8 flat cakes, pressing each cake
together firmly. Generously coat a large,
nonstick frying pan with oil, then cook over
medium-low heat.
3. Cook crab cakes in batches. After bottom of cakes becomes richly browned, carefully turn each cake once. Total cooking time for each cake will be about 7 minutes. When done, the centers should be just firm to the touch. Serve with aioli (see recipe below) and garnish with lime slices.

Lime Aioli: To prepare Lime Aioli, thoroughly mix 3/4 cup mayonnaise, 1/2 tsp. finely chopped lime zest, 1 tbsp. fresh lime juice and 2 finely chopped garlic cloves and store, tightly covered, in the refrigerator. Can be made up to 1 day ahead. Return to room temperature before serving. 

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