Bella Crab Cakes

I love my crab cakes… the flavor, seasonings and the texture. I like using panic bread crumbs to give a little extra crunch. I like the fresh onions, celery & peppers for color and freshness. This particular recipe is served with lemon honey basil dressing & spiced tomato jam. I guarantee your guests will be happy when you make these crab cakes.

Bella Crab Cakes

1 lb lump crab meat
1 egg beaten
1 T dijon
2 T lemon juice
1 1/4 cup panko bread crumbs
1/4 cup mayonaise
1/2 t Old Bay Seasoning
1/2 t cayenne
1/2 t fresh garlic
1/4 cup red peppers fine dice
1/4 cup onion fine dice
1/4 cup celery fine dice

MIx all ingredients together. Shape into desired size. Pan fry in skillet or use electric fryer.

Spiced Tomato Jam
1 1/2 pounds ripe tomatoes
2 jalapeno peppers
1 1/2-inch piece of fresh ginger
1/2 cup sugar
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
2 tablespoons fresh lemon juice

Chop the tomatoes and place in a medium size heavy sauce pan.  Seed and finely dice the jalapeno peppers and add to pan with tomatoes.  Dice or grate the fresh ginger then add to the tomatoes and peppers along with the sugar, spices, salt and lemon juice.  Cook over medium heat until the mixture comes to a boil.  Then reduce heat to low and simmer for 30 – 45 minutes or until thick. Refrigerate until ready to use.  Makes about 1 cup.
Basil Dressing
2 cups (about ¼ pound) tightly packed fresh basil leaves, tightly packed
⅓ cup fresh lemon juice ( zest of 1 lemon)
1 tablespoons honey
2 cloves garlic
2 teaspoons Dijon mustard
¾ cup olive oil
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Place basil, garlic, honey, mustard, lemon zest, salt & pepper in food processor.Pulse until it resembles pesto. Add lemon juice pulse until combined. Slowly incorporate the olive oil. Taste and season if necessary.

Makes 12 crab cakes

 

 

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