Crab Cakes
Summer on a plate, these Crab Cakes are the ultimate appetizer for your next social event!
TIP: For 72-ounce Power Pitcher cleaning instructions, refer to the Owner's Guide or the Quick Start Guide.
- Contains Shellfish
Ingredients
- 6 ounces baguette, cut in 1-inch cubes
- 1/2 red bell pepper, cut in quarters
- 1/2 red onion, peeled, cut in half, ends trimmed
- 2 cloves garlic, peeled
- 12 ounces jumbo lump crab meat
- 1/4 cup mayonnaise
- 1/4 cup all-purpose flour
- 1/2 lemon, juiced
- 3 green onions, sliced
- 1/4 cup canola oil
- Kosher salt, as desired
- Ground black pepper, as desired
- Large Bowl
- Large Saute Pan
Instructions
Step 1
Install stacked blade in the 72-ounce Power Pitcher.
Step 2
Place cubed baguette in the pitcher. Select PULSE to create bread crumbs. When processing is complete, transfer breadcrumbs to a bowl and set aside.
Step 3
Place red pepper, onion, and garlic in the pitcher. Select CHOP and press START/STOP. Once processing is complete, run CHOP program again.
Step 4
Remove lid and stacked blade. Transfer chopped vegetable mixture to a mixing bowl. Add crab meat, mayonnaise, flour, lemon juice, green onion, and 1 cup of the reserved breadcrumbs and mix evenly.
Step 5
Place mixture in the refrigerator to chill for 15 minutes.
Step 6
After mixture has chilled, stir in the remaining breadcrumbs, divide mixture into 8 sections, and form into patties
Step 7
Heat canola oil in a pan over medium-high heat and cook crab cakes for 4 minutes on each side or until golden brown.
Step 8
Remove crap cakes from pan and season with salt and pepper as desired.