Killer Crab And Potato Cakes
Total Time: 38 mins
Preparation Time: 30 mins
Cook Time: 8 mins
Ingredients
- Servings: 4
- 1 large idaho potato, peeled and cubed
- 2 garlic cloves, chopped
- coarse salt
- 2 tablespoons fresh flat leaf parsley, chopped
- 2 fresh thyme sprigs, leaves removed and finely chopped
- 1 lemon, zest of
- 1 lemon, cut into wedges
- 1/2 teaspoon red pepper flakes
- 2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
- 1 tablespoon old bay seasoning
- 1 cup italian breadcrumbs (made from italian bread)
- 3 tablespoons extra virgin olive oil
Recipe
- 1 cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
- 2 make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
- 3 add crab and old bay seasoning to potatoes; combine the mixture gently.
- 4 form 4 super-size 4-5 inch killer crab cakes.
- 5 place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
- 6 heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.
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