Crab Cakes With Grilled Romaine And Radicchio Salad Recipe
Summary
Ingredients
| 1 1/2 lb. lump crab meat, picked over to remove shells | ||
| 1 each: red, yellow and green bell peppers, stems, seeds and membrane removed and finely diced | ||
| Red onion | 1/2 , minced (Crab Cakes:) | |
| 1/2 jalapeno pepper, stem, seeds and membrane removed and chopped fine | ||
| Cilantro sprig | 8 , chopped (Crab Cakes:) | |
| Eggs | 2 , beaten (Crab Cakes:) | |
| Dry bread crumbs | 1 Cup (16 tbs) (Crab Cakes:) | |
| Salt | 1 Teaspoon (Crab Cakes:) | |
| Lime juice | 1 Teaspoon (Crab Cakes:) | |
Directions
Combine all ingredients in a large mixing bowl.
Mix very gently.
Do not break up crab meat lumps.
Mixture should just adhere to form cakes.
Form into balls of 1 1/2 ounces each, then flatten to form plump cakes.
Mix very gently.
Do not break up crab meat lumps.
Mixture should just adhere to form cakes.
Form into balls of 1 1/2 ounces each, then flatten to form plump cakes.
Chef
