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Saturday, May 18, 2013
Featured Quizzes
Mini Savory Crabcakes
If you like more than just crab in your crab cakes, this version adds layers of flavors.
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty
Course/Dish
Occasions
Makes
About 18 appetizer-size cakes.
Ingredients
1/2 red bell pepper, finely diced
1/2 green bell pepper, finely diced
2 bread rolls, finely chopped
1 pound crab meat
1 egg
1 1/2 tsp. dried tarragon
1 tsp. butter
Methods/steps
1. Sauté peppers in small amount of oil, let cool.
2. Add crabmeat.
3. Add chopped rolls; mix by tossing.
4. Mix egg and tarragon; toss with crabmeat mixture.
5. Lightly pat into mound and let sit for half an hour.
6. Form into 1-oz. cakes.
7. Heat skillet, add a tsp. of butter and lightly sauté crabcakes on each side until golden brown.
2. Add crabmeat.
3. Add chopped rolls; mix by tossing.
4. Mix egg and tarragon; toss with crabmeat mixture.
5. Lightly pat into mound and let sit for half an hour.
6. Form into 1-oz. cakes.
7. Heat skillet, add a tsp. of butter and lightly sauté crabcakes on each side until golden brown.
