Prosciutto Crab Cakes with Red Pepper Mayonnaise

Oxmoor House
Prosciutto (salt-cured Italian ham) is a nice surprise in these meaty cakes. Country ham makes a suitable substitute.
12 crab cakes


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1 pound fresh lump crabmeat, drained
1/2 cup shaved prosciutto, finely chopped
1/2 cup French breadcrumbs (homemade)
1 large egg, lightly beaten
2 tablespoons grated onion
2 teaspoons white wine Worcestershire sauce
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
2 tablespoons vegetable oil
Garnish: lemon slices


Combine crabmeat, prosciutto, and breadcrumbs in a bowl. Toss gently.

Stir together egg and next 3 ingredients in a small bowl. Gently fold egg mixture into crabmeat. Cover and chill at least 1/2 hour. Shape mixture into 12 patties, using a scant 1/4 cupful for each. Place patties on a wax paper-lined baking sheet; cover and chill at least 1 hour.

Cook 6 patties in 1 tablespoon butter and 1 tablespoon oil in a large nonstick skillet over medium-high heat 5 to 6 minutes on each side or until browned. Remove from skillet; set aside, and keep warm. Repeat procedure with remaining patties, butter, and oil. Serve warm with Red Pepper Mayonnaise. Garnish, if desired.

Created date

August 2009