RHODE ISLAND CRAB CAKES

Ingredients Weight Measure
Onions, minced 10 oz.
Green peppers, minced 7 oz.
Crabmeat, drained 2 lbs.
Breadcrumbs, rough 1 cup
Dill, fresh, chopped 1/4 cup
Juice, lemon 1/4 cup
Extra-heavy mayonnaise 1 cup
TABASCO® brand Chipotle Pepper Sauce 1 Tbsp.
Oil for frying 1 cup
Lemon wedge, for garnish 1 ea.
Fresh dill, for garnish 1 sprig

Method

  1. Sauté onions and peppers, allow to cool.
  2. In a large bowl, combine all ingredients except oil; mix well. Portion mixture into 2-oz. balls.
  3. When done, press crab balls into half-inch pancakes, place on pan and reserve refrigerated for service.
  4. Heat sauté pan with 2 Tbsp. oil, sauté to medium golden brown 2 to 3 minutes on each side.
  5. When done, drain and plate with side of your own special sauce. Garnish with lemon wedge and sprig of fresh dill and serve.

Yield: 32 crab cakes