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Spicy Crab Cakes

 1 medium red onion, peeled and sliced
 Small handful of cilantro, with stems
 1 jalapeño pepper, stemmed and seeded
 1 red or yellow bell pepper, cored
 1/2 pound lump crab meat
 1 lightly beaten egg
 1 tablespoon mayonnaise
 1/4 cup grated fresh ginger
 1 tablespoon curry powder
 1 teaspoon cumin
 Juice of 1 big lemon
 1 1/2 cups bread crumbs, preferably Japanese panko
 3 tablespoons vegetable or olive oil, or as needed

1. Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor,
take care not to purée mixture.)

2. 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.

3. 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.

4. 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. Yield: 2 large or 4 small servings.