🫙 From the Spice Rack

the prado crab cakes

Name: the prado crab cakes
Ingredients: 8 servings; 1 scant tablespoon canola oil; 2 tablespoon finely diced red bell pepper; 2 tablespoon finely diced celery; 1 tablespoon finely diced red onion; 1 cup heavy cream; 1 pound jumbo lump crab meat, shell fragments removed; 1 pound back fin crab meat, shell fragments removed

The Prado Crab Cakes Source: Executive Chef Jeff Thurston, The Prado, San Diego, California 8 servings 1 scant tablespoon canola oil 2 tablespoons finely diced red bell pepper 2 ta...

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Ingredients8 items

Ingredients

8servings
1scant tablespoon canola oil
2tablespoonfinely diced red bell pepper
2tablespoonfinely diced celery
1tablespoonfinely diced red onion
1cupheavy cream
1poundjumbo lump crab meat, shell fragments removed
1poundback fin crab meat, shell fragments removed

Directions

1
The Prado Crab Cakes Source: Executive Chef Jeff Thurston, The Prado, San Diego, California 8 servings 1 scant tablespoon canola oil 2 table
2
Sauté red bell pepper, celery and onion just until vegetables are soft
3
Set aside to cool
4
In a small saucepan, bring the heavy cream to a boil, then lower heat to a simmer and reduce the cream by half, about 15 minutes
5
Set aside to cool
6
In a mixing bowl, combine the crab meats, cooled vegetables and cilantro
7
Add the cooled cream and mix until crab is evenly covered
8
Season to taste with salt and pepper

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