Sunday Brunch: Crab Cakes

WGN Weekend Morning News
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Chef Steve Coppolillo from Rosebud Restaurants shares his Crab cakes recipe.



 Recipe Yield: 4 – 6oz Crab cakes

 – 1lbs. of pre-cooked Alaskan King Crab

– 2 egg yolks

– 3 shakes of Tabasco

– 3oz of breadcrumbs

– 1/2 red bell pepper

– salt to taste

– 1 tablespoon – dill 

– 1 Tablespoon – parsley

– 1 Tablespoon – lemon juice

– 1 Tablespoon – sour cream

– 2 Tablespoons – mayonnaise 

 First Step: Mix all wet ingredients together in a large mixing bowl.

Second Step: Add all dry ingredients to mixing bowl and combine.

Third Step: Add crab meat

Fourth Step: Make crab cake patty (6oz each)

Fifth Step: Dredge each cake in a little flower, egg wash, and breadcrumbs

Sixth Step: Brown each crab cake on both sides in a medium frying pan using clarified butter

Seventh Step: Place in 350 degree oven for 5 minutes


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