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Blue Crab Cakes

Mexican.Chef's picture
  Eggs 3 , beaten
  Chopped fresh parsley 1 Cup (16 tbs)
  Dijon mustard 1⁄2 Cup (8 tbs)
  Bread crumbs 2 Cup (32 tbs)
  Olive oil 1⁄4 Cup (4 tbs)
For tomato-orange chipotle sauce:
  Chopped tomatoes 2 Cup (32 tbs)
  Oranges 3 , peeled, sectioned with membranes removed, finely chopped
  Red onion 1 , finely chopped
  Finely chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Chipotles in adobo 3 , finely chopped
  White wine 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Bell pepper slices 1⁄2 Cup (8 tbs) (Use Red, Yellow And Green Bell Peppers)
  Salt To Taste
  Pepper To Taste

In a large mixing bowl, combine the crabmeat, eggs, parsley, mustard and bread crumbs.
Mix well and let stand a few minutes to blend the flavors.
To make the tomato-orange chipotle sauce, combine the tomatoes, oranges, onion, cilantro and chipotles in another bowl and set aside.
Form the crab mixture into 1 1/2- to 2-ounce cakes.
Heat the oil in a saute pan over medium-high heat until very hot.
Add the cakes, a few at a time, and fry them until they are well browned on both sides, turning only once.
Remove them from the oil and drain them on paper towels.
To make the sauce, add the tomato mixture and wine to the pan in which the cakes were cooked.
Bring to a boil, add the butter, and season with salt and pepper.
Arrange a couple of crab cakes on a plate, pour the sauce on top, and serve immediately.

Recipe Summary

Main Dish

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Blue Crab Cakes Recipe