Chef Chuck's Italian Crab Cakes

Torta di granchio

Tonight I was in the mood for, long awaited crab cakes. I used a jar of lump crab meat this time but you also can crack your own. These wonderful flavored cakes have a great taste of the salty waters of the Pacific ocean. This is a treat do to the fact that I am packed in the foothills of the Rockies! The veggies and the lemon zest give the crab meat a fresh taste!


Crab Cakes
1 pound crab meat
1 celery stalk, finely chopped
1/2 red bell pepper, finely chopped
1/2 onion, finely chopped
1 egg
zest of 1/2 a lemon
2 tablespoons Italian bread crumbs
1 tablespoon Italian flat leaf parsley, chopped
salt and pepper to taste
2 tablespoons extra virgin olive oil


In a frying pan heat 2 tablespoons olive oil and saute celery, onion, and peppers for 3 minutes. Set aside to cool.
In a large bowl combine cooled veggie's and crab meat with one egg. Lightly toss with Iemon zest, breadcrumbs, Italian flat leaf parsley, salt and pepper.
Pack tightly and form a desired shape. Store in refrigerator for a short while to help hold together.
Place patties in lightly oiled pan and simmer both sides to golden brown, approximately 3 minutes per side.
Serve with lemon wedges, makes 8 cakes.