Summary: If you can buy good lump crab, that’s the easier way to go. This is a great recipe from James Beard book awards finalist!!
Ingredients:
- 1 pound best-quality lump crab meat (not pasteurized)
- 1 tablespoon butter
- ½ small onion, finely chopped
- ½ poblano chile, stemmed, seeded, and finely chopped
- 1 garlic clove, minced
- 1 teaspoon salt
- ¼ teaspoon pure chile powder (like ancho, New Mexico, or chipotle)
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne
- 1 egg, lightly beaten
- ¼ cup mayonnaise
- 1 teaspoon Creole (or whole-grain) mustard
- Several dashes of Louisiana hot sauce
- 1 scallion (white and green parts), finely chopped
- 2 tablespoons chopped Italian parsley
- Juice of ½ lemon
- ¾ cup fresh bread crumbs
- 2 tablespoons vegetable oil, plus more as needed
For directions please visit: ProjectFoodie.com
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