Killer Crab And Potato Cakes - cooking recipe

Ingredients
    1 large idaho potato, peeled and cubed
    2 garlic cloves, chopped
    coarse salt
    2 tablespoons fresh flat leaf parsley, chopped
    2 fresh thyme sprigs, leaves removed and finely chopped
    1 lemon, zest of
    1 lemon, cut into wedges
    1/2 teaspoon red pepper flakes
    2 (6 ounce) containers fresh lump crabmeat, picked over for shells and cartilage
    1 tablespoon Old Bay Seasoning
    1 cup Italian breadcrumbs (made from Italian bread)
    3 tablespoons extra virgin olive oil
Preparation
    Cook potatoes in boiling water for 6-7 minutes, until tender; drain, then scatter potatoes across a large, flat surface to cool and dry for 5 minutes; then transfer to a mixing bowl.
    Make a paste with the garlic and salt; add it to the potatoes along with the parsley, thyme, lemon zest, and red pepper flakes.
    Add crab and Old Bay seasoning to potatoes; combine the mixture gently.
    Form 4 super-size 4-5 inch killer crab cakes.
    Place the bread crumbs on a plate; coat the crab cakes on both sides with crumbs to set them.
    Heat oil in a nonstick skillet over medium to med-high heat; add the cakes and cook for 3-4 minutes on each side, until deeply golden; serve immediately.

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