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Prosciutto Crab Cakes With Red Pepper Mayonnaise

Southern.Crockpot's picture
  Lump crabmeat 1 Pound, drained (Fresh Meat)
  Shaved prosciutto 1⁄2 Cup (8 tbs), finely chopped
  French breadcrumbs 1⁄2 Cup (8 tbs) (Homemade)
  Egg 1 Large, lightly beaten
  Grated onion 2 Tablespoon
  White wine worcestershire sauce 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Butter/Margarine 2 Tablespoon, melted
  Vegetable oil 2 Tablespoon
  Red pepper mayonnaise 2 Tablespoon

Combine crabmeat, prosciutto, and breadcrumbs in a bowl.
Toss gently.
Stir together egg and next 3 ingredients in a small bowl.
Gently fold egg mixture into crabmeat.
Cover and chill at least 1/2 hour.
Shape mixture into 12 patties, using a scant 1/4 cupful for each.
Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.
Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned.
Remove from skillet; set aside, and keep warm.
Repeat procedure with remaining patties, butter, and oil.
Serve warm with Red Pepper Mayonnaise.
Garnish, if desired.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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