SPICY CRAB CAKES
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
Provided by The New York Times
Categories dinner, easy, quick, appetizer, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 14
Steps:
- Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
- In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
- Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
- Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams
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Almighty Make me fine
[email protected]I followed the recipe exactly, but my crab cakes fell apart when I tried to fry them.
Alex Victor
[email protected]These crab cakes are a bit bland. I would add more spices next time.
Tedila Tufa
[email protected]I've made these crab cakes several times and they always turn out great.
Iyke araphat
[email protected]I'm allergic to crab, so I used shrimp instead. The shrimp cakes were just as good!
Gulam Fareed Sabir
[email protected]These crab cakes are a bit pricey to make, but they're worth it for a special occasion.
ynw melly
[email protected]I made these crab cakes for my family and they loved them. Even my picky kids ate them up.
Shahbazsultan Ahmed
[email protected]I used panko bread crumbs instead of regular bread crumbs and they turned out great.
Laurie McClary
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the recipe. The crab cakes were still delicious.
Raed Raed
[email protected]I love the spicy remoulade sauce that goes with these crab cakes. It really adds a nice kick.
John Magriplis
[email protected]These crab cakes are a great way to use up leftover crab meat. They're also a great appetizer or main course.
Zouhaib Malik
[email protected]I was a bit skeptical about making crab cakes at home, but I'm so glad I did. They were so much better than any I've ever had at a restaurant.
Gameco
[email protected]These crab cakes were easy to make and absolutely delicious. I will definitely be making them again.
Kazi Abid
[email protected]I followed the recipe exactly and the crab cakes turned out perfectly. They were crispy on the outside and tender on the inside.
Kabuye Donavan
[email protected]I'm not a huge fan of crab cakes, but I have to say, these were really good. The crab was fresh and flavorful, and the spices were just right.
Cmlt Huw
[email protected]I made these crab cakes for a party and they were a huge success. Everyone loved them!
Sunmati Bk
[email protected]These crab cakes were fantastic! The perfect balance of crab, spices, and bread crumbs. I served them with a spicy remoulade sauce and they were a hit.