Orange and Black Pepper Crab Cakes Recipe
Submitted By:from Geneva.
- 1 6 ounce can crab meat
- 1/2 cup green bell pepper, minced
- 1/2 cup onion, minced
- 2 tablespoons garlic, minced
- 1 egg, beaten
- 1 1/2 cups dry bread crumbs
- 1 teaspoon Bicentennial Seasoning
- 2 tablespoons orange juice
- 2 teaspoons white wine vinegar
- cooking spray or oil
Serves / Yields
About 12 crab cakes
Preheat oven to 300°. Combine onion, garlic, green bell pepper, egg, Bicentennial Seasoning, white wine vinegar, crab meat, orange juice and ½ C bread crumbs into a bowl and mix thoroughly. Portion into 2T size cakes and coat each one with remaining bread crumbs. Heat a griddle or sauté pan until hot. Lower to medium heat and coat with spray oil (or coat with regular oil). Brown cakes about 4 minutes per side and place in oven until ready to serve (about 5 to 10 minutes).
Wine Pairing: German Reisling or California Sauvignon Blanc
This recipe has no comments. Be the first to submit a comment!