Thursday, March 11, 2010

Tenna's Crab Cakes


After living just across the river from the Maryland state line for 4 years, I got quite spoiled by the incredible crab cakes the state has to offer. I found this recipe, made a few small changes to it, the most importantly was choosing to bake them, as opposed to frying. They turned out really well and with a side of fresh asparagus made an amazing dinner. Feel free to use Panko instead of regular bread crumbs...I just happened to not have Panko on hand (oddly enough).


Tenna's Crab Cakes

Serves 4 (two crab cakes each)


Ingredients:


1 green onion, finely chopped
2 tbsp finely chopped red bell pepper
1 garlic clove, minced
3 tbsp heavy cream
1 tbsp Dijon mustard
1 egg
1/2 tsp minced fresh parsley
Cayenne pepper
3/4 cup bread crumbs
1/4 cup grated Parmesan
1 pound white or claw crab meat, picked free of any bits of shell


Directions:


To prepare the crab cakes, combine the onion, bell pepper, garlic, cream, mustard, egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crab meat.


Form the mixture into 8 patties, about 1/2-inch thick. In a mixing bowl, combine the remaining bread crumbs with the Parmesan. Pat this topping onto both sides of the patties. Refrigerate until firm, about 2 hours.


Baked for 7 to 10 minutes in a 400 degree F oven until lightly browned on top.

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