| Smoked Habanero Spiked Crab Cakes
Recipe by Timothy Shafer of Tim Shafer's Cuisine, located in Morristown, NJ1 pound of lump crab meat, picked thoroughly
1/2 red onion
1/4 red bell pepper
1/4 yellow bell pepper
1 smoked habanero Chile
4 whole eggs, or 6 egg whites
1 cup bread crumbs
1 tablespoon of old bay seasoning
dash Worcestershire sauce
dash Tabasco sauce
1/2 teaspoon of salt
1/2 teaspoon of white pepper
1 tablespoon of olive oil for pan frying |
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Finely dice red onion and bell peppers. Blend all ingredients well except oil. Form mixture into 6 patties. Pan fry at high heat until golden on both sides. Finish in 350°F. oven for 5-7 minutes. Serve with mayonnaise seasoned with lemon, herbs, or smoked habanero powder. Serves 6. Find more great recipes at Chile Today |
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