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Categories:
white sandwich bread parsley cayenne pepper Bay seasoning baking powder unsalted butter red bell pepper shallots eggs parsley Worcestershire sauce Bay seasoning mustard cayenne pepper baking powder salt lump crabmeat white sandwich olive oil lemon wedges
Viewed: 53 - Published at: a year agoIngredients
- 3 slices of soft white sandwich bread, crusts removed and bread cut into 1-inch pieces
- 2 tablespoons chopped parsley
- 3/4 teaspoon cayenne pepper
- 1 teaspoon Old Bay seasoning
- 1 teaspoon baking powder
- 2 1/2 tablespoons unsalted butter
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced shallots
- 2 eggs, lightly beaten
- 2 tablespoons chopped parsley leaves
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 tablespoon Dijon mustard
- 1 teaspoon cayenne pepper
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 pounds lump crabmeat, drained and picked over
- 3 slices of soft white sandwich breadcrusts removed and bread cut into 1/4-inch cubes
- 3 tablespoons olive oil
- Lemon wedges, for serving
Method
- In a food processor, pulse the bread with the parsley, cayenne, Old Bay and baking powder until fine crumbs form.
- Transfer the crumbs to a medium bowl.
- In a small skillet, melt 1/2 tablespoon of the butter.
- Add the red bell pepper and shallots and cook over moderately high heat until softened, about 3 minutes.
- Let cool to room temperature, then transfer to a large bowl.
- Add the eggs, parsley, Worcestershire, Old Bay, mustard, cayenne, baking powder and salt and stir well to blend.
- Add the crabmeat and the bread cubes to the bowl and toss gently until evenly combined.
- Form the crab mixture into 24 small patties, using 1/4 cup per patty.
- Squeeze to wring out any excess liquid.
- Roll the crab cakes in the bread crumb coating and arrange them on a large rimmed baking sheet.
- Cover with plastic wrap and refrigerate for at least 1 hour, until thoroughly chilled.
- In a large skillet, melt the remaining 2 tablespoons of butter in the olive oil.
- Working in batches, cook the crab cakes over moderately high heat, turning once, until golden brown and crisp, about 10 minutes per batch.
- Serve the crab cakes with lemon wedges.
