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Jumbo Lump Crab Cakes

Recipe created by Chef Dennis Friedman, Executive Chef/Owner, Newton's Table


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Rating: 4/4 (448 vote cast)

. servings

INGREDIENTS
2 lbs. Phillips Jumbo Lump Crab Meat
1 red pepper
1 yellow pepper
½ c. Boursin cheese
2 eggs
salt and pepper to taste
1 c. panko breadcrumbs, divided
blended oil, for frying
tartar sauce (Asian)
Sriracha (Thai hot sauce)
frisee lettuce
chives
basil oil
mini river crabs, fried (optional)
PREPARATION INSTRUCTIONS
    1. Roast the peppers, then peel skin and remove seeds.  Place roasted peppers in blender and pulse until mixed. Set aside to cool.
    2. In a large mixing bowl, add peppers, Boursin cheese, eggs, salt and pepper, and ½ cup panko breadcrumbs. Gently mix together.  Gently fold in crab meat.
    3. Form into cakes and cover in remaining breadcrumbs.
    4. Pan sear in blended oil over medium heat until golden brown.
SERVING SUGGESTION
    To serve: Place a dollop of tartar sauce on plate, then dots of Sriracha. Place crab cake on top and garnish with frisee lettuce, chives and basil oil.  Top with fried mini river crab, if desired.


    Recipe created by Chef Dennis Friedman, Executive Chef/Owner, Newton's Table


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