Peppered Crab Cakes

Course : Cakes
Serves: 24
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5 pounds lump crabmeat
2 teaspoons black pepper
1/2 teaspoon freshly ground white pepper
1 teaspoon diced green chiles
1 cup heavy cream
1 cup tomato concasse
1 tablespoon tomato paste
1/4 cup scallions
1/4 teaspoon salt
1/4 cup butter
1/4 cup olive oil
1/3 cup freshly grated parmesan chee
48 slices sun-dried tomatoes
1/3 cup parsley

Preparation / Directions:

Combine 1 pound of the crabmeat, black pepper, white pepper, green chiles, and cream in a food processor pulse just until mixed, but not pureed transfer to a large bowl add tomato, tomato paste, onions, and the remaining 4 pounds crab-stir to blend well season to taste with salt form into 2-inch diameter 1/2-inch thick cakes place on a greased baking sheet cover with plastic wrap and chill for 1-12 hours preheat oven to 425 degrees whisk together butter and oil brush liberally onto tops of crab cakes dust lightly with parmesan cheese bake @ 425 for 5 minutes garnish with a strip of sun dried tomato and parsley remove to a serving platter serve hot


Nutritional Information:

165 Calories (kcal); 9g Total Fat; (49% calories from fat); 18g Protein; 3g Carbohydrate; 93mg Cholesterol; 413mg Sodium

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