Spicy Crab Cakes

30 mins 2 servings Ingredients: 3 tablespoons Vegetable or olive oil, or as needed 1 1/2 cups Bread crumbs, preferably Japanese panko 1 Lemon juice Salt 1 teaspoon Cumin 1 tablespoon Curry powder 1 tablespoon Grated fresh ginger 1 tablespoon Mayonnaise 1 Lightly beaten egg 1/2 pound Lump crab meat 1 Red or yellow bell pepper, cored 1 Jalapeño pepper, stemmed and seeded Small handful of cilantro, with stems 1 Medium red onion, peeled and sliced

Spicy Crab Cakes

  • easy
  • 2 servings
    • Total : 30 Mins
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    This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
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    This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
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    Spicy Crab Cakes

    • easy
    • 2 servings
    This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
    Read More
    This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
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    Spicy Crab Cakes
    Ingredients
    • Step 1
      Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
    • Step 2
      In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
    • Step 3
      Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
    • Step 4
      Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
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    Spicy Crab Cakes

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    Ingredients
      • Vegetable or olive oil, or as needed
        3 tablespoons
      • Bread crumbs, preferably Japanese panko
        1 1/2 cups
      • Lemon juice
        1
      • Salt
      • Cumin
        1 teaspoon
      • Curry powder
        1 tablespoon
      • Grated fresh ginger
        1 tablespoon
      • Mayonnaise
        1 tablespoon
      • Lightly beaten egg
        1
      • Lump crab meat
        1/2 pound
      • Red or yellow bell pepper, cored
        1
      • Jalapeño pepper, stemmed and seeded
        1
      • Small handful of cilantro, with stems
      • Medium red onion, peeled and sliced
        1
    Sponsored Links

    Spicy Crab Cakes

    This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
    Method
    • Step 1
      Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
    • Step 2
      In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
    • Step 3
      Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
    • Step 4
      Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
    Ingredients
      • Vegetable or olive oil, or as needed
        3 tablespoons
      • Bread crumbs, preferably Japanese panko
        1 1/2 cups
      • Lemon juice
        1
      • Salt
      • Cumin
        1 teaspoon
      • Curry powder
        1 tablespoon
      • Grated fresh ginger
        1 tablespoon
      • Mayonnaise
        1 tablespoon
      • Lightly beaten egg
        1
      • Lump crab meat
        1/2 pound
      • Red or yellow bell pepper, cored
        1
      • Jalapeño pepper, stemmed and seeded
        1
      • Small handful of cilantro, with stems
      • Medium red onion, peeled and sliced
        1
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