Makes approximately 15 cakes
Ingredients:
1# crab claw meat
1 egg
1/2 cup mayo
1/2 cup red bell pepper, rough chopped
2 T. cup diced shallot
1 1/2 cups panko bread crumbs (plus 1 1/2 cups extra for coating cakes)
1/4 t. Tabasco
1 t. Dijon mustard
1 jalapeno, seeded and rough chopped
1/4 T. salt
Pinch of black pepper
Procedure:
Combine crab and breadcrumbs in a bowl. In a blender, puree the eggs, mayo, both peppers, onion, Tabasco, mustard, salt and pepper. Combine with the crab mixture, then form into 1/3 cup cakes. Pat into the extra breadcrumbs. Pan fry in olive oil over medium heat 2-3 minutes per side or until lightly browned and heated through.
Ingredients:
1# crab claw meat
1 egg
1/2 cup mayo
1/2 cup red bell pepper, rough chopped
2 T. cup diced shallot
1 1/2 cups panko bread crumbs (plus 1 1/2 cups extra for coating cakes)
1/4 t. Tabasco
1 t. Dijon mustard
1 jalapeno, seeded and rough chopped
1/4 T. salt
Pinch of black pepper
Procedure:
Combine crab and breadcrumbs in a bowl. In a blender, puree the eggs, mayo, both peppers, onion, Tabasco, mustard, salt and pepper. Combine with the crab mixture, then form into 1/3 cup cakes. Pat into the extra breadcrumbs. Pan fry in olive oil over medium heat 2-3 minutes per side or until lightly browned and heated through.
Recipe Author: Chef Paul Yow
Restaurant: Barcelona Restaurant & Bar
Source: http://www.dispatchevents.com/export/sites/dispatchevents/downloads/central-ohio-h-and-g/pdf/2012-recipe-chef-paul-yow.pdf