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 Chilean - Spicy Crab Cakes
adapted from Three Generations of Chilean Cuisine by M Umana-Murray
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Description
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Ingredients
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- 1/2 Pound Crab Meat -- precooked
- 1 Small White Onions -- chopped and sauted
- 1 Large Egg -- beaten
- 1/2 Lemon Lemon Juice
- Pepper -- to taste
- 1 Pinch Spanish Paprika
- 1/2 Cup Flour
- 1 Teaspoon Aji Paste
- 1 Tablespoon Unsalted Butter -- melted
- 1 1/2 Cups Fine Bread Crumbs
- 1/2 Cup Corn Oil
- 2 Tablespoons Mayonnaise -- homemade
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Directions
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In a glass bowl, mix crab meat, onion, egg, lemon juice, pepper, paprika, aji paste, flour, and butter. Mix well. Form cakes into 2 inch diameter cakes and refrigerate for 1 hour. Place on individual wax paper squares. Coat cakes in bread crumbs and fry in hot oil until golden brown on both sides. Serve hot with a dollop of mayonnaise on top.
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Serves
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2
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Time to Make
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0:00
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Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
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