Crab Cakes I Chef John Recipes
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| Crab Cakes I |
"These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato."
Ingredients :
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 tablespoons vegetable oil
- 2 potatoes
- 1 pound fresh Dungeness crabmeat
- salt to taste
- ground black pepper to taste
- 1 egg, beaten
- 1 cup cornflakes cereal, crumbled
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 50M |
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- In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
- In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
- Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
- In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.
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