Friday, January 4, 2008

Wendy's Crab Cakes

My room-mate Wendy made these for Christmas breakfast and they were absolutely amazing. I love that the main feature in these was crab, not mayo and tons of other fillers. They are very indulgent and definitely worth the cost of the crab. You have to try this recipe, you will fall in love.

Wendy's Crab Cakes

2 Teaspoons Butter
½ Red and Yellow Bell Pepper, Chopped
2 Scallions, chopped
1 Pound Crab Meat, ½ pound jumbo lump & ½ pound black fin or claw meat
3 Dashes Tobasco Sauce (or asian harissa sauce)
¼ Teaspoon Old Bay Seasoning
½ Teaspoon Black Pepper
2 Eggs, lightly beaten
¼ Cup Japanese Panko Crumbs, plus more for coating
Olive Oil for frying

Sauté peppers and scallions with butter until soft, set aside to cool. In mixing bowl combine all ingredients, and mix until combined. Form into 3 inch patties and coat with panko crumbs. Heat a couple of tablespoons olive oil in pan over medium heat and sauté crab cakes until well browned and heated through, about 5 minutes per side. Serve with Tabasco or cocktail sauce.

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