454 gr crabmeat, no cartilage
120 gr bread crumbs, about 6 slices white bread, no crust
120 ml mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
dash of salt
dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons, cut into wedges
Flake the crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.
Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn't so sticky.
Heat oil in a large frying pan on medium heat.
When the oil is hot, cook a few crab cakes at a time, about 2-3.
After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.
Drain on paper towels and serve with lemon wedges.
85 gr flour
40 gr cornmeal
2 tsp. paprika
1 tsp. salt
1/2 tsp. pepper
2 eggs, separated
240 ml tiger, guiness, heiniken beer or peach,mandarin, absolute vodka room temperature
1 Tbs. olive oil
1 1b Red Snapper fish fillets, no bones, no skin
3 lemon wedges
In a large bowl mix flour, cornmeal, paprika, salt and pepper. Make a well and add the egg yolks, beer and oil. Gradually mix with a wire whisk. Let stand for 1 hour.
Beat the egg whites until stiff and fold into the batter.
Coat each fillet with the beer batter right before you put it into the deep fryer. Don't do them all at once.
Using a deep fryer let the oil reach 375 degrees. Fry the fillets for about 2 minutes per side. Check to make sure they are done. You can usually tell if it is firm but bouncy. You want them crisp on the outside and juicy in the middle.
Serve with a squeeze of lemon.