- 1 red bell pepper (4 tbsp. once diced)
- 4 tbsp fresh chives
- 10 oz fresh crab meat
- 2 inch stick celery finely chopped
- 1/2 cup dry breadcrumbs
- 1/2 cup mayonnaise
- 1/4 tsp Kosher salt – can substitute with 1/8 tsp. table salt
- 1/4 tsp fresh cracked pepper
- 1/2 cup dry breadcrumbs (for coating)
- 3 tbsp clarified butter
To start the crab cakes, pre-heat the oven to 325° degrees Fahrenheit.
Next cut the ends off of the pepper and remove the insides. Now brunoise the peppers (which basically just means to cut them into small even size pieces). Then finely dice the chives.
Place the crab meat into a medium bowl and break it up checking for any pieces of shell.
Then add the breadcrumbs, mayonnaise, chives, red pepper, salt, pepper and mix well.
Now divide the mixture up into equal portions, then form into little cakes.
Make sure to squeeze them a bit so they don’t fall apart while cooking. You can make the cakes, up to this point, a few hours ahead of time and store in the refrigerator, until ready to cook.
When you are ready to cook the crab cakes, sprinkle the breadcrumbs onto a plate and roll each cake in the breadcrumbs to coat.
Heat a non-stick fry pan over high heat and add the clarified butter and heat until it just begins to smoke.
Add the crab cakes and then turn the heat down to medium and let cook until golden brown on the one side. Meanwhile spray a baking tray with non-stick spray and set aside.
Once the bottom of the crab cakes are golden, flip and transfer to the baking tray. Then place into the oven for 10 to 12 minutes.
These delicate crab cakes are fantastic and can be served either as a light lunch or an appetizer.