The crab cakes are prepared by browning the pepper, onion and other vegetables in a pan, once ready they will join the crab meat and other ingredients to make a mixture that will be divided into meatballs.
Ingredients
- 500 g crab meat
- 1 small chopped onion
- 1/2 bell pepper chopped
- 1 chopped celery
- 1 small chillies chopped
- 1 minced garlic cloves
- Salt to taste
- Pepper to taste
- Breadcrumbs 125 g
- Eggs 1
- Mayonnaise 3 tbsp
- Parsley 1 ⁄ 2 tbsp
- Flour 125 g
How to make crab cakes
Heat up 1 tablespoon of oil in the pan, add the onion, cook over medium heat for about 3 minutes and add the pepper, jalapeno pepper, garlic and celery. Season with salt and ground black pepper and cook for another 5 minutes, until the vegetables are soft. When finished, cool slightly.
Put the crab meat in a bowl, removing any pieces of shell. Add sauteed vegetables, breadcrumbs, egg, mayonnaise, parsley and half a teaspoon of salt and ground black pepper. Gently stir to combine the crab meat.
Cover the bowl with the mixture and keep it in the refrigerator for at least 30 minutes. This preparation can also be done the day before. If the mixture with the crab meat is not cooled well, it will be too fragile to work.
Using an ice cream scoop or cup as the unit of measurement, form balls with the crab mixture to flatten slightly. Dip the meatballs in the flour. Also, you can also use bread crumbs to coat crab cakes as an alternative to flour.
Proceed until the mixture is completely exhausted and passing all the balls in the flour.
Heat one and a half tablespoons of oil in a non-stick pan. Add four of the crab cakes to the hot oil and cook over medium heat for about 4-5 minutes per side to make sure the crab cakes are golden on both sides. Repeat with the remaining crab cakes.
Serve the crab cakes with the red pepper sauce. Enjoy!
Gordon Ramsay Crab Cakes Recipe
Ingredients
- 500 g crab meat
- 1 small chopped onion
- 1/2 bell pepper chopped
- 1 chopped celery
- 1 small chillies chopped
- 1 minced garlic cloves
- Salt to taste
- Pepper to taste
- Breadcrumbs 125 g
- Eggs 1
- Mayonnaise 3 tbsp
- Parsley 1 ⁄ 2 tbsp
- Flour 125 g
Instructions
- Heat up 1 tablespoon of oil in the pan, add the onion, cookover medium heat for about 3 minutes and add the pepper, jalapeno pepper, garlic and celery. Season with salt and ground black pepper and cook for another 5minutes, until the vegetables are soft. When finished, cool slightly.
- Put the crab meat in a bowl, removing any pieces of shell.Add sauteed vegetables, breadcrumbs, egg, mayonnaise, parsley and half ateaspoon of salt and ground black pepper. Gently stir to combine the crab meat.
- Cover the bowl with the mixture and keep it in the refrigerator for at least 30 minutes. This preparation can also be done the daybefore. If the mixture with the crab meat is not cooled well, it will be too fragile to work.
- Using an ice cream scoop or cup as the unit of measurement, form balls with the crab mixture to flatten slightly. Dip the meatballs in theflour. Also, you can also use bread crumbs to coat crab cakes as an alternativeto flour.
- Proceed until the mixture is completely exhausted and passing all the balls in the flour.
- Heat one and a half tablespoons of oil in a non-stick pan. Add four of the crab cakes to the hot oil and cook over medium heat for about 4-5 minutes per side to make sure the crab cakes are golden on both sides. Repeat with the remaining crab cakes.
- Serve the crab cakes with the red pepper sauce. Enjoy!
