| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Vegetables |
|
|
40 |
servings |
INGREDIENTS
| 1 |
c |
Dry bread crumbs |
| 2 |
lg |
Eggs; lightly beaten |
| 2 |
lb |
Lump crabmeat; picked over |
| 1/2 |
c |
Fresh cilantro; chopped |
| 4 |
|
Scallions; chopped |
| 1 |
|
Red bell pepper |
| 1 |
|
Yellow bell pepper |
| 1 |
|
Jalapeno pepper |
| 2/3 |
c |
Mayonnaise |
|
|
Kosher salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
c |
Vegetable oil; for frying |
|
|
=== MANGO RELISH === |
| 2 |
|
Mangoes |
| 1 |
|
Jalapeno pepper |
| 1 |
|
Garlic clove; minced |
|
|
Juice of 1 lime |
| 3 |
tb |
Cilantro; chopped |
| 1/4 |
ts |
Kosher salt |
| 1/8 |
ts |
Freshly-ground black pepper |
INSTRUCTIONS
Seed and dice all peppers. In a large bowl, gently mix together the
bread crumbs, eggs, crabmeat, cilantro, scallions, peppers,
mayonnaise, salt, and ground pepper.
Form heaping tablespoons of crabmeat mixture into small, thick cakes,
about 1 1/2-inch in diameter. Heat the vegetable oil in a large
skillet over medium-high heat until hot, but not smoking. Cook the
crab cakes for 2 to 3 minutes per side, until golden brown, turning
them with a spatula. Drain on a plate lined with a paper towel before
serving. Serve hot, topped with Mango Relish.
MANGO RELISH: Peel and seed the mangoes; dice into 1/4" cubes. Place
mango cubes in a medium mixing bowl, and toss with remaining
ingredients; adjust seasoning to taste. Best if refrigerated before
serving. (Makes 2 1/2 cups)
Makes 40 cakes.
Source: "Martha Stewart's 1996 Holiday Special" S(Formatted for MC5):
"by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 111 Calories (kcal); 9g Total Fat; (73% calories from
fat); 5g Protein; 3g Carbohydrate; 28mg Cholesterol; 126mg Sodium
Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit;
1
1/2 Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
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