Maryland Crab Cakes

Recipe By: Michael Lomonaco
Serving Size: 4
Categories: Shellfish, Main Dish, Appetizers, Crab

1 pound Fresh jumbo lump crabmeat
1 Sweet red pepper; finely diced
1 Sweet yellow pepper; finely diced
6 slices White bread; crusts removed
1 tablespoon Finely-chopped fresh garlic
2 Jalapeno peppers; finely chopped
1/4 cup Fresh cilantro leaves; chopped
1/4 cup Mayonnaise
2 tablespoon Old Bay brand seasoning
1 teaspoon Salt
1/2 teaspoon Freshly-ground black pepper
Olive oil; for sauteing

Clean the crabmeat of all shell fragments without breaking or
crumbling the delicate lumps. Place the bread in a food processor
and, using the metal blade, process until finely crumbled. Measure
and reserve 2 tablespoons of the bread crumbs to use in the filling.
The remaining bread crumbs will be used to coat the crab cakes. Mix
the crabmeat with the sweet peppers, garlic, jalapeno, cilantro
leaves, and mayonnaise. Add the Old Bay seasoning powder, 2
tablespoons of the bread crumbs, salt and pepper. Mix well, then
refrigerate for twenty minutes before continuing. Cover a work
surface with waxed paper sprinkled with the reserved bread crumbs.
Using a 2-ounce ice cream scoop, form eight equal-size portions of
crabmeat. With the palm of your hand pat each portion into a
disk-shaped cake approximately 3/4-inch thick. It is important for
the crab cakes to be the same thickness so that they will cook
uniformly. Press each cake into the bread crumbs, turning them so
they coat evenly on all sides. Refrigerate for at least an hour to
prevent them from crumbling during cooking. No more than half an
hour before you plan to serve the crab cakes, add enough oil to cover
the bottom of an oven-proof saute pan. Heat until just before it
begins to smoke. Add the crab cakes gently, being careful not to
crowd the pan. (Cook them in two batches if necessary.) When the
crab cakes are well-browned on both sides, place in a 375 degree oven
for six minutes to ensure that they are fully cooked and hot at the
center. Serve with mesclun salad, chili mayonnaise and garnish with
finely chopped tomato. This recipe yields 8 appetizer or 4 entree
servings.

Recipe Source:COOKING LIVE with guest host Michael LomonacoFrom
the TV FOOD NETWORK - http://www.foodtv.com





contact

--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/