Crab Cakes With Sweet Peppers & Capers

These crab cakes offer a delightful balance of sweet, savory, and briny flavors. The tender Dungeness crab is bound lightly with a creamy egg and flour mixture, ensuring the cakes hold together without becoming dense. Fresh scallions provide a mild onion kick, while a dash of Tabasco adds just enough heat to wake up the palate. The addition of sweet bell peppers and capers brings a vibrant crunch and acidity that cuts through the richness of the fried exterior. Perfect for a special weeknight dinner or an elegant lunch, these cakes are surprisingly simple to prepare. They cook quickly in clarified butter, resulting in a crisp, golden crust that gives way to a moist, flavorful interior. Serve them warm with a side of lemon wedges for the best experience.

Cooking Method: Frying

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 740.4

Description

These crab cakes offer a delightful balance of sweet, savory, and briny flavors. The tender Dungeness crab is bound lightly with a creamy egg and flour mixture, ensuring the cakes hold together without becoming dense. Fresh scallions provide a mild onion kick, while a dash of Tabasco adds just enough heat to wake up the palate. The addition of sweet bell peppers and capers brings a vibrant crunch and acidity that cuts through the richness of the fried exterior. Perfect for a special weeknight dinner or an elegant lunch, these cakes are surprisingly simple to prepare. They cook quickly in clarified butter, resulting in a crisp, golden crust that gives way to a moist, flavorful interior. Serve them warm with a side of lemon wedges for the best experience.

Ingredients

2 lg Eggs
1 cups Flour
1 cups Whole milk
1 Scallion; minced
1 ds Tabasco sauce
16 oz Dungeness crab meat; cooked
1 pn Each salt and pepper

Directions

1
In a small bowl, whisk together the eggs, flour, and milk until smooth and lump-free.
2
Stir in the minced scallion, Tabasco sauce, and season with salt and pepper to taste.
3
Gently fold the cooked Dungeness crab meat into the batter using a wooden spoon, being careful not to break up the crab chunks.
4
Heat clarified butter in a large frying pan over medium heat.
5
Using a ladle, drop portions of the crab mixture into the hot pan, forming small patties.
6
Fry the crab cakes for about 2 minutes on the first side, until golden brown.
7
Carefully flip the cakes and cook for another 2 minutes on the second side.
8
Transfer the cooked cakes to a warm plate and repeat with the remaining batter.
9
Serve the crab cakes warm, topped with julienned sweet peppers, fresh chives, and capers.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 740.4kcal

% Daily Value *
Total Fat 12.1g19%
Saturated Fat 3.2g16%
Cholesterol 471.7mg158%
Sodium 1372.0mg58%
Total Carbohydrate 66.8g23%
Dietary Fiber 8.4g34%
Sugars 5.3g
Protein 90.4g181%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab cakes, dungeness crab, seafood, american cuisine, bell peppers, capers, fried, dinner recipe, easy seafood, scallions, tabasco, comfort food, quick meal, crustacean, pan fried, briny, golden brown, appetizer, lunch ideas, family friendly

Read it online: https://www.chefs-mate.com/recipe/crab-cakes-with-sweet-peppers-capers/