Crab Cake And Slaw Appetizer For Fiesta Friday #52
Fiesta Friday #52, a very special occasion and a milestone it has been one year, can you believe it, yes one year ago Angie@The Novice Gardener got the brilliant idea to have a virtual party inviting food blogger friends. We share food/recipes and get to know each other. I have not participated from the beginning it’s been about 6 months but I have to say this is the nicest group of people, welcoming, kind and generous. I look forward to participating in Fiesta Friday every week and I want to congratulate Angie on this auspicious occasion. Because we are all party animals and the occasion merits it the party will go on for 2 weeks, this week is drinks, appetizers, amuse bouche, we are warming up for the grand finale next week when we bring the main course and dessert. The recipes should be created specifically for the party, no re blogging unless of course you have a great recipe and want to share it again with new photo’s and write up. My offering this week is crab cake appetizers loaded with crab meat. Each bite size crab cake is topped with a little bit of slaw with an Asian inspired dressing. Oh, I can’t forget to let you know that this weeks co hosts are no strangers to Fiesta Friday, thank you Hilda @Along The Grapevine and Julianna @Foodie On Board for helping Angie on this special day.
This recipe is from one of the older Martha Stewart cookbooks and is my favorite recipe for crab cakes. I have tried other recipes and always come back to this one. It’s simple and delicious, the crab cakes contain some bread crumbs but are not breaded there is no doubt these are made with crab because there are very little fillers. I love to enjoy with a crisp salad or slaw but they make an excellent sandwich also. This recipe is easily adapted you can substitute and omit without dramatically changing anything. I usually omit the jalapeño pepper and will often substitute onion or shallot for the scallion if I don’t have. You can freeze them after you fry if you don’t need that many crab cakes, just re heat in the oven they hold up beautifully.
1 cup dried bread crumbs
2 large eggs lightly beaten
2 lbs lump crabmeat picked over for cartilage (I used jumbo lump and what they called regular lump)
1/2 cup cilantro or parsley chopped
4 scallions chopped
1 red bell pepper seeded and diced
1 yellow bell pepper seeded and diced
1 jalapeño pepped seeded and diced
1 cup mayonnaise
Optional but I like to add a little lemon zest
salt and pepper to taste
oil for frying
In a large mixing bowl mix together the bread crumbs, egg, crabmeat. scallions, pepper and mayonnaise and optional lemon zes. Season with salt and pepper.
Form mixture into patties (will make 24 small crab cakes or 48 appetizer size). Heat oil in skillet until hot, cook the crab cakes 2-3 minutes per side or until golden brown. Place on platter or plate lined with paper towel or brown paper. Serve hot.
1/2 smallish green cabbage- shredded
1/2 smallish red cabbage-shredded
2 cups shredded carrot
Mix all the vegetables together in a bowl
1/4 cup apple cider vinegar
2 tbs mirin
2 tbs sesame oil
1 tsp minced fresh ginger
Juice of 1/2 lime
pinch of lime zest
1 tsp honey or sugar
salt and pepper to taste
Whisk all the ingredients together, pour on the vegetables and refrigerate until ready to use.