Your Cooking Coach
Show MenuHide Menu

Italian Style Crab Cakes with Salsa Verde

Spread the love
  • 1 pound jumbo lump crab meat, picked over
  • ½ cup mayonnaise,
  • 1 large egg, beaten
  • ¼ cup fresh basil, chopped
  • ¼ cup fresh chives, chopped
  • 1 jalapeno pepper, seeds taken out and chopped (leave seeds in if spice is desired)
  • 1 cup panko breadcrumbs, divided into two portions
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • Juice of half a lemon
  • ¼ cup extra light olive oil

In a medium bowl, add the mayo, egg, basil, chives, jalapeno pepper, ½ cup panko crumbs, Dijon mustard, salt and lemon juice. Mix well and add the crab meat. Gently mix and refrigerate for an hour. Form 8 mounds with the crab mixture and cover with the left over panko crumbs.

Heat a non stick frying pan with the oil until shimmering. Add the crab cakes and cook over moderate high heat until deeply golden brown on both sides. Transfer the crab cakes to plates and serve with aioli or any other sauce.

I served mine with left over salsa verde. I had about ½ a cup left. I mixed it with 2 tablespoons mayonnaise and juice from half a lemon.

Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *