TUSCAN CRAB CAKE Recipe

Name: Amerigo Italian Restaurants TUSCAN CRAB CAKE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 1 servings
Cuisine: Italian
Ingredients: 200 grams Lump crab meat; 50 grams Bread crumbs; 2 tablespoons Mayonnaise; 1 tablespoon Dijon mustard; 1 tablespoon Fresh parsley, chopped; 1 clove Garlic, minced; 1 tablespoon Lemon juice; 1 large Egg; to taste Salt; to taste Black pepper; 2 tablespoons Olive oil

Inspired by Amerigo Italian Restaurant

Time1h

Serves1

(single cake)

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Ingredients

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Crab Cake Ingredients

7.05 oz (200 grams) Lump crab meat

1 3/4 oz (50 grams) Bread crumbs

2 tablespoons Mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Fresh parsley, chopped

1 clove Garlic, minced

1 tablespoon ReaLemon lemon juice

1 large Egg

to taste Celtic sea salt

to taste black pepper

2 tablespoons olive oil

Method

Cooking Instructions

Prepare the Mixture

In a large bowl, gently combine the lump crab meat, bread crumbs, mayonnaise, Dijon mustard, chopped parsley, minced garlic, lemon juice, and the beaten egg. Season with salt and black pepper to taste.

Form the Cake

Carefully form the mixture into a single cake, making sure not to break the crab meat too much. Shape it into a round patty about 1 inch thick.

Chill

Cover the crab cake with plastic wrap and refrigerate for at least 30 minutes to help it firm up.

Cook the Cake

Heat olive oil in a skillet over medium heat. Once hot, carefully add the crab cake to the skillet. Cook for about 4-5 minutes on each side, or until golden brown and heated through.

Serve

Remove from the skillet and serve warm. Enjoy your Tuscan Crab Cake!

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