These are crab cakes with a difference—a tantalizing addition of sambal. Not that the crab itself is overlooked. This sweetly delicious seafood really shines in these totally superior cakes.
You can buy containers of lump crabmeat at your fish store and some supermarkets; check the meat for stray bits of shell. Made bite-size, these cakes are great hors d’oeuvres or finger food.
You can buy containers of lump crabmeat at your fish store and some supermarkets; check the meat for stray bits of shell. Made bite-size, these cakes are great hors d’oeuvres or finger food.
CAKES CRABCAKE RECIPE
2 lbs. lump crabmeat - picked over
1 small onion finely chopped
1 large celery stalk finely chopped
4 tbsp. unsalted butter
1/4 cup sour cream
2 eggs beaten
1 cup shredded Monterey Jack cheese
1/4 cup fresh parsley chopped
2 tbsp. worcestershire sauce
1 lbs. large shrimp pureedsalt and pepper to tasteIn skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done.
2 lbs. lump crabmeat - picked over
1 small onion finely chopped
1 large celery stalk finely chopped
4 tbsp. unsalted butter
1/4 cup sour cream
2 eggs beaten
1 cup shredded Monterey Jack cheese
1/4 cup fresh parsley chopped
2 tbsp. worcestershire sauce
1 lbs. large shrimp pureedsalt and pepper to tasteIn skillet over medium heat, melt butter add onion and celery and saute` until soft. Place in large bowl to cool. Add eggs and sour cream and mix together. To the bowl add cheese, parsley, worcestershire sauce, shrimp, salt and pepper. Mix well.Then fold in crabmeat and shape into cakes. Place on a baken sheet sprayed with a non fat cooking spray and broil 5 to 10 minutes a side until they are done.
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