Tuesday, May 12, 2009
I can't get enough of these crab cakes! Something about the combination of cilantro, lemon zest and jalapeno really rock my world. I hope you enjoy them as much as I do!
24 oz. lump white crab meat
4 slices whole wheat bread
2 Tbs. Dijon Mustard
2 tsp. Worcestershire Sauce
3 tsp. Old Bay Seasoning
4 medium jalapeno peppers (seeded with ribs removed, minced)
4 Tbs. finely chopped fresh cilantro
2 large eggs, lightly beaten
2 large shallots, minced
2 Tbs. mayo
Zest of 2 lemons
Freshly ground black pepper
Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Pulse bread in food processor until fine crumbs have formed. Combine crab meat and bread crumbs, set aside.
In another bowl, mix mustard, worcestershire, old bay, jalapeno's, cilantro, eggs, shallots, mayo and lemon zest. Stir wet ingredients in to crab meat mixture, combine well.
Using a large scooper, shape into 2-inch rounds. Heat 3 Tbs. canola oil in large skillet over medium heat. Working in batches of 6-7, cook until lightly golden brown. Be careful not to brown them too much as they will continue to darken after being transfered to the oven. After 30 seconds to 1 minute on each side, transfer to paper towels to absorb excess oil. When finished browning all of the crab cakes on the stove top, transfer to your parchment lined baking sheet and continue to cook in a 400 degree oven for about 10 minutes.