AN ELEGANT APPETIZER!
These crab cakes look so delicious!! I’m definitely trying this recipe myself. Can’t wait!!
~ Diego
– Pick through the crab meat and remove any shells. – Combine the crab, chickpeas, celery, cilantro, and jalapeno in a bowl and stir. – Add the mayonnaise and stir.
– Form into small patties. If you have a 2 inch ring mold, this will make it easier. – Refrigerate until ready to cook and serve.
– When you are ready to cook, pat the tops and bottoms of the crab cakes with the panko crumbs. – Heat olive oil in a skillet over over medium-high heat.
– Add the crab cakes and cook, flipping the crab cakes gently to help them retain their shape, until the cakes are golden brown on both sides. – Serve immediately.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...