Southwest Crabcakes - - Tyler, Longview, Jacksonville |ETX News


Southwest Crabcakes

Southwest Crabcakes

2 Pounds-Crab Lump Meat
1/4-Cup Red Bell Peppers, Diced
1/4-Cup Green Bell Peppers, Diced
1/4-Cup White Onion, Diced
1/2 Tbl.-Garlic, Minced
1 Tbl.-Parsley, Chopped
1/2 Cup-Bread Crumbs
1 & 1/2 Tbl.-Lemon Juice
2 Tsp.-Dijon Mustard
1 & 1/2 Cups-Mayo
1 & 1/4 Tbl.-Old Seasoning
4 to 6 Drops of Tabasco (According to taste)

Dusting Flour:
2 Cups-Flour, All Purpose
1 Tbl.-Old Bay Seasoning

Saute vegetables until peppers are soft and onions are translucent, reserve and cool. Gently fold crab, vegetables, and seasoning together. Add wet ingredients: Mayo, Mustard and Lemon juice; blend in bread crumbs until mixture will hold loose ball.
Form 3-ounce ball and gently form into cake being careful not to press to hard. Dust with seasoned flour and place in pre-heated skillet over medium heat with oil or clarified butter, brown oven and bake about 3-5 minutes, plate and serve.

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