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Recipes
Mexican Crab Cakes
Mexican Crab Cakes
Mexican Crab Cakes
photo credit: brent hofacker
The addition of poblano chiles and bell pepper add Hispanic flavor to these crab cakes. Recipe c.1997, M.S. Milliken & S. Feniger, all rights reserved.
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Serves
Makes 12
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Mexican Fish and Seafood
Other Shelllfish
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Ingredients
1-1/2
pounds
picked over crabmeat
2
large
eggs
1
cup
sour cream
2
each
poblano chiles, stemmed, seeded, and finely diced
1
each
yellow or red 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
Instructions
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.
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