Crab Cakes with Watercress Vinaigrette

Recipe from

Coastal Living


2 white bread slices
1 pound fresh lump crabmeat, drained and picked
2 tablespoons minced white onion
2 tablespoons minced celery
1 tablespoon minced red bell pepper
1 tablespoon minced green bell pepper
1/2 cup mayonnaise
1 tablespoon minced fresh parsley
1 teaspoon seafood seasoning
3 tablespoons vegetable oil


Place bread in a food processor, and pulse 6 times or until coarse bread crumbs measure about 1 1/2 cups.

Stir together crabmeat and next 7 ingredients. Shape mixture into 10 (2-ounce) patties; dredge in bread crumbs. Place patties on a baking sheet, cover, and chill at least 2 hours.

Cook crab cakes, in batches, in hot oil in a medium skillet over medium-high heat 3 to 4 minutes on each side or until golden. Serve with Watercress Vinaigrette.

Dan Thiessen, Seattle, Washington,

0/8 Seafood Grill, Bellevue, Washington,

Coastal Living

May 2006
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