Cayenne-Spiked Crab Cakes

Name: Cayenne-Spiked Crab Cakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 651 milliliters (about) fresh breadcrumbs made from crustless French bread; 2 Tbsps (1/4 stick) butter; 1 pinch Generous of cayenne pepper; 59 milliliters minced celery; 454 grams fresh crabmeat; 1 Tbsp dry mustard; 1 large egg; 59 milliliters minced green onion; 8 servings Lemon wedges; 59 milliliters mayonnaise; 2 Tbsps olive oil; 0 teaspoons salt

Cayenne-Spiked Crab Cakes is a pescatarian recipe with 8 servings. This hor d'oeuvre has 189 calories, 12g of protein, and 13g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. If you have breadcrumbs made from bread, crabmeat, salt, and a few other ingredients on hand, you can make it. To use up the bread you could follow this main course with the Coffee Cake Banana Bread as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Mix first 7 ingredients in medium bowl.

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Bowl

Mix in crab.

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Crab

Mix in enough breadcrumbs (about 2 cups) to form mixture that barely holds together.

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Breadcrumbs

Spread remaining breadcrumbs on baking sheet.

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Breadcrumbs

Spread

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Baking Sheet

Shape crab mixture into eight 3/4-inch-thick patties. Coat crab cakes with remaining breadcrumbs, pressing to adhere. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead; keep refrigerated.)

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Breadcrumbs

Crab

Wrap

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Plastic Wrap

Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over medium-high heat.

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Butter

Cooking Oil

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Frying Pan

Add 4 crab cakes; reduce heat to medium and cook until brown, about 4 minutes per side. Wipe skillet clean. Repeat with remaining butter, oil and crab cakes.

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Butter

Crab

Cooking Oil

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Frying Pan

Transfer crab cakes to plates.

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Crab

Serve crab cakes immediately with lemon wedges.

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Lemon Wedge

Crab

Equipment

Ingredients

Servings:

651milliliters

(about) fresh breadcrumbs made from crustless French bread 2Tbsps

(1/4 stick) butter 1pinch

Generous of cayenne pepper 59milliliters

minced celery 454grams

fresh crabmeat 1Tbsp

dry mustard 1large

egg 59milliliters

minced green onion 8servings

Lemon wedges 59milliliters

mayonnaise 2Tbsps

olive oil 0teaspoons

salt

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.