Crab Cakes
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| Serves | 2 |
| Prep time | 20 minutes |
| Cook time | 8 minutes |
| Total time | 28 minutes |
| Meal type | Appetizer |
Ingredients
- 8oz jumbo lump crabmeat
- 2 artichoke hearts chopped (I use canned (non marinated) drained well)
- 2 tablespoons myonnaise
- 1/4 red bell pepper (choped fine 1/4)
- 2 scallions (sliced thin, 2)
- 2 teaspoons fresh dill (chopped)
- 1 Large egg
- 1/4 cup breadcrumbs (or matzo meal)
- oil for frying
Note
if you want these for an appetizer you could make 16 small cakes, and fry those for 2-3 minutes per side
For a party you could pan fry them for 2 minutes per side, then chill them until ready to use, then heat in a 375F oven for ten minutes
To make these in the oven preheat oven to 375F and bake for 12 minutes, then turn and bake another 10-15 minutes
Directions
| Step 1 | |
 Pick through crab to look for bits of shell, or spread crabmeat on a sheet pan and put under the broiler for 20 seconds, shell will turn bright pink | |
| Step 2 | |
 Chop vegetables and dill Beat egg | |
| Step 3 | |
 Add all ingredients together and mix gently with your hands | |
| Step 4 | |
| Shape into two large or four medium sized cakes about 1 1/2 to 2" thick Heat a shallow layer of safflower or other neutral oil in a wide pan Add cakes and cook on medium high heat for four minutes Turn cakes gently using a spatula and another helper utensil like a fork Lower heat to medium and cook another four minutes Drain on paper towels Serve immediately | |