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

Elizabeth Taliaferro
Recipe by Oxmoor House May 2002

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Recipe Summary

Yield:
12 crab cakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Christmas with Southern Living 2002