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Mexican Crab
Cake Sandwich
The addition of poblano chiles
and bell pepper add Hispanic flavor to these crab cakes. The crab cake recipe
is
c.1997, M.S. Milliken & S.
Feniger, all rights reserved.
We added a couple of elements to the basic crab cake recipe to make this
satisfying sandwich. Round out with a simple pre-washed greens salad
and a glass of Sauvignon Blanc.
Makes: 12
I N G R E D I E N T S
1-1/2 pounds picked over
crabmeat
2 large eggs
1 cup sour cream
2 poblano chiles, stemmed, seeded, and finely diced
1 yellow bell pepper, stemmed, seeded, and finely diced
1 rib celery, finely diced
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup fresh bread crumbs
2 tablespoons unsalted butter
2 tablespoons vegetable oil
6 sandwich rolls, split and toasted
Chipotle Ailoi
.
I
N S T R U C T I O N S
In a large mixing bowl,
beat the eggs lightly. Add the sour cream, diced poblano and yellow peppers,
celery, salt, and pepper. Toss together until well mixed. Add the crab,
shredding it into approximately 3/4 inch chunks, and the bread crumbs. Mix
together gently but thoroughly.
Divide the mixture into 12 cakes, shaping them into patties about 3/4 inch
thick and 3 inches in diameter. Refrigerate them on a large plate, loosely
covered, for 1 hour.
Preheat the oven to 300 degrees F. In a large heavy skillet, heat 1
tablespoon of the butter and 1 tablespoon of the oil over medium high heat.
Saute 6 crab cakes at a time, for about 3 minutes on each side, being very
careful when you turn them so that they do not fall apart. They should be
golden brown on each side. Place the cooked crab cakes on a baking sheet in
the oven to keep warm while you add the remaining butter and oil to the pan
and saute the other six crab cakes in the same way.
Place one crab cake atop each bun. Top with Chiptole Aioli.
Crab Cake Sauce
Recipes
Classic Tartar Sauce - Make a fresh
mayonnaise or use premade. Additions include sour gherkins, capers and fines
herbes.
Crab Cake Sauce - Uses sour cream,
mayonnaise, cottage cheese, salsa, lemon and yogurt.
Chipotle Sauce - includes canned
chipotles in adobo sauce, mayonnaise and roasted red peppers. |
|
More About Crab Cakes
All About Crab Cakes - History, Recipes
and more.
More Crab Cake
Recipes
Mexican Crab
Cakes -
The addition of
poblano chiles
and bell pepper add Hispanic flavor to these crab cakes
Lump Blue Crab Cakes - Baked crab cakes
using special blue crab meat.
Maryland Crab Cakes - a simple recipe
from
Maryland Crab Cakes that is
seasoned with Worcestershire sauce and dry mustard.
Maryland Crab Cakes - American
Heritage, 1964
Broiled Crab Cakes -
won first place at the
Coast Day 1997 Crab Cake Cook-off sponsored by the University of Delaware
Sea Grants Program.
Baked Crab Cakes - A method for converting
any crab cake recipe to a baked recipe. Includes a basic crab cake recipe
too.
Crab Cakes With Chipotle Sauce -
Chef George
Mahaffey adds a Mexican flare to his crab cakes by using masa flour as the
starch and topping with
Chipotle Sauce.
Crab Cake Sandwiches - Served on
Toasted Buns with Chipotle Aioli.
Light Maryland Crab Cakes - From Cooking Light magazine.
Chesapeake Crab Cakes
- Uses Old Bay Season, lemon, mustard, scallions, vinegar, eggs, bread
crumbs.
Baltimore Crab Cakes
- FoodNetwork recipe uses crab boil seasoning, mustard, mayonnaise,
Worcestershire sauce, white bread and eggs.
Best Crab Cake Recipe
- Everyone has their favorite recipe but this is Teri's "Best Crab Cakes".
Rachel Ray's Crab Cakes
- Her Killer Crab Cakes version uses potato, fresh crab, thyme, and red
pepper flakes.
Simple Crab Cakes
- A Quick and easy version from Kraft uses stuffing mix and canned crab
Gourmet Crab Cakes
- From Gourmet Magazine. Louisiana Deviled Crab cakes use chopped green
onion, bell pepper and celery, Worcestershire sauce and cayenne pepper.
Weight Watchers Crab Cakes
- (Note: offsite link, site uses pop-ups) A lighter
version that uses fresh crab, light mayonnaise, fresh bread crumbs, chopped
celery, green pepper, and onion The cakes are broiled, not fried. 3.75 WW
points |
