Sauvignon Blanc California


Crab Cakes

Crab Cakes


1/3 cup green onion, thinly sliced
1 cup clarified butter
1 pound crab meat
4 tablespoons red pepper
1 egg
3/4 cup bread crumbs
2 tablespoons heavy cream
1 1/2 teaspoons marjoram
1 ear fresh corn


Melt 2 tablespoons of the butter. Add green onions and remover from heat. Place crab meat in bowl, beat the egg and mix with crab. Add x cup bread crumbs, corn, cream, marjoram, peppers and green onion. Mix by hand.

Form into 8 patties (3" x 1/2"). Roll patties lightly on remaining bread crumbs. Heat remaining butter in large sauté pan. Place crab cakes in pan (they should sizzle) and cook at lowest setting for 5-6 minutes Cakes should be golden, not brown.

Serve with salsa.

Serves 8.

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