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Crispy Crab Cakes
Recipe serves
:
12
A Little Background
This recipe has been with me for a while and I am using it in small cakes for cocktail parties or as an appetizers. It actually was given to me by my colleague Liana Doyle with whom I had the pleasure to work with a few years ago. The tender texture and the sweetness of the crabmeat combined with the mild spicyness of the Cajun spice and the tabasco is what I like on it. Feel free to add more Tabasco and chilli sauce as you like, it is really up to everyonce individual taste. The quality of the crabmeat is very important for the final product to come out right. I like to use pasteurized lump crabmeat, for the crab cakes. These crabcakes are best served with either a salsa, guacamole or roasted bell pepper coulis.