Crab Cakes

These crispy crab cakes are packed with flavor. The term “crab cake” originated in the 1930’s by Crosby Gaige, who included a recipe in his cookbook. A mix of sweet crab meat, spices and breadcrumbs, crab cakes have become famous world-wide. This spin adds spicy Jalapeño pepper for a lingering heat at the end.

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2 potatoes, boiled
3 scallions, chopped
1 garlic clove, chopped
1 tbsp fresh thyme, chopped
1 tbsp fresh basil, chopped
1 tbsp fresh cilantro, chopped
2 cups crabmeat
1/2 tsp Jalapeño Stout mustard
1/2 Jalapeño, finely chopped
1/2 tsp Kosher salt
1 egg

Ingredients – Coating
1 egg, beaten
1 cup flour
1 cup breadcrumbs

Boil the potatoes in lightly salted water until tender (approximately 10 to 15 minutes). Drain and mash with a fork.

Mix together chopped scallions, herbs, Jalapeño, mustard and crabmeat. Add salt, mashed potatoes and egg. Mix well and using your hands, form a 2” patty. Place patty on a parchment lined plate. Depress slightly. Refrigerate for 1/2 hour.

Remove from the refrigerator and coat by dusting in flour and then dipping into the beaten egg followed by the breadcrumbs (the flour helps the egg adhere and the egg helps the bread crumbs stick). Once coated, refrigerate again for 15 minutes.

Heat a deep fry pan with a lighter oil like Canola oil (a wok works well). You want to ensure that you are covering the crab cakes when frying. Cook the crab cakes in batches for 2 to 3 minutes on each side or until golden. Once cooked, place on paper towels to soak up some of the oil.

Makes 14- 16 crab cakes.

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