Monday, February 11, 2008


These Crabcakes take a bit of prep (about 30-45 minutes +1 hour), but they're worth it.

1 16 ounce can/container of prepared crab (I generally use the Phillips Special which comes in a large black can)
1/2 medium Red bell pepper cut into very small pieces
1/2 medium Green bell pepper cut into very small pieces
1/2 medium Shallot - minced
1 tsp minced Garlic
3/4 cup canned Bread Crumbs (I like the Italian ones for a little extra flavor)
2 large Eggs

Combine the following in a medium mixing bowl and set aside
1/2 bottle Heinz Chili Sauce
1/2 cup Miracle Whip (Light works very well)
1 Tbsp prepared Horseradish
1/2 tsp Lemon juice
1/4 tsp Worcestershire sauce

Combine the Peppers, Shallot and Garlic in a small sauce pan with a little Olive oil and cook until the ingredients are just soft. Remove from heat, put aside and let cool for 10-15 minutes.

In a large mixing bowl, combine the breadcrumbs and crab and mix well (I find it is very easy to combine these ingredients with my hands - wearing latex gloves). Add in the cooked ingredients and mix further before adding the eggs and mixing until all ingredients are thoroughly combined.

Form the mixture into 3-4 inch wide by 3/4 - 1 inch thick patties (generally I get between 7 and 8 cakes out of this recipe). Place the cakes onto a flat plate or pan and chill in refrigerator for at least 1 hour before cooking.

Cook the cakes in a hot flat skillet with a little olive oil. Cook for about 4-6 minutes on a side turning at least 2 times. Depending on how much oil you use in your skillet, you may want to briefly drain the cakes on a paper towel before plating.

Serve the cakes with remoulade either on the side of the plate or on top of them.

We generally also have broccoli or Edamame with the crabcakes.

Wine Pairings:
Our favorite pairing with these is a really good Chardonnay such as Joseph Phelps or Kistler. If you don't want to pay that much a nice Sauvignon Blanc works well too.

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