Spicy Jalapeno Crab Cakes
- 1 lb dungeness crabmeat
- 1 large shallot, finely chopped
- 1 large jalapeno pepper, finely chopped
- 3 tablespoons cilantro, chopped
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay Seasoning
- 2 -3 slices white bread, made into crumbs in the food processor
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entree size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
crabmeat, shallot, jalapeno pepper, cilantro, mayonnaise, egg, mustard, white bread
Taken from www.food.com/recipe/spicy-jalapeno-crab-cakes-97397 (may not work)