Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Annelle Williams
1 large egg
1â�„2 tsp. salt
1â�„4 tsp. pepper
3 TBS mayonnaise
1 TBS grated fresh ginger
3 scallions, finely chopped
1â�„2 cup finely chopped jicama or firm Asian pear, peeled
3â�„4 cup small toasted pecan pieces
1 lb. lump crabmeat
2 cups breadcrumbs, divided
Lightly beat egg with salt and pepper. Mix in the mayonnaise. Add ginger, scallions, jicama and pecans. Gently fold in crabmeat and half of the breadcrumbs.
Firmly form into cakes (about 1â�„2 cup each), and lightly bread each one with remaining breadcrumbs. Place crab cakes on covered sheet pan in refrigerator until ready to fry.
Pour about 1 inch of peanut oil into a deep-sided heavy skillet over medium-high heat. Fry crab cakes without crowding in two or three batches for about 4 minutes on each side, until golden brown. (Fry until firmly browned on bottom, then turn carefully.)
Serve with Pineapple Mango Salsa.
(This recipe was contributed as part of a "Cook of the Week" feature.)