Ingredients
Units
Scale
- 1 cup of crumbled Italian bread
- 1 egg
- 4 (4.25 oz.) cans of pink crabmeat - drained thoroughly
- 1/4 cup grated Parmesan or Romano cheese
- 1 tbs. lemon juice
- 3 tbs. chopped Italian parsley
- 1 large clove of garlic - grated
- 1 tbs. Anise greens - chopped
- 2 tbs. olive oil
- 1 1/2 tsp. salt
- 1 tsp. ground black pepper
- 1/2 tsp. red pepper flakes
- 2 tbs. bread crumbs - and more for coating the crab cakes
- 1/2 cup flour
- Canola oil for frying
Grilled Fennel:
- 1 head of Anise (Fennel)- trimmed and cleaned and patted dry
- Olive oil
- Salt/black pepper
Instructions
For the Crab Cakes:
- Place the crab meat in a colander and press down on it to thoroughly drain the liquid from the crab meat.
- Place the crumbled bread, bread crumbs, flour, grated cheese, egg, seasonings, lemon juice, parsley, Anise greens and olive oil in a large bowl. Add the drained crab meat and work the mixture together.
- Prepare a small bowl with about ½ cup of bread crumbs.
- Form the crab mixture into small ½ inch thick patties.
- Dip the formed crab cakes into the bread crumbs to coat the cakes.
- Prepare a plate with a paper towel for placing the cooked crab cakes on.
- Heat a large cast iron frying pan with ¼ inch of canola oil.
- Carefully place the crab cakes into the hot oil and cook for about 3 - 4 minutes on each side. When one has become a beautiful golden color, carefully turn over and repeat this on the other side.
- Place the cooked cakes on a plate prepared with a paper towel.
- Serve with a lemon wedge and thin slices of Asiago cheese.
For the Fennel:
- Heat a large cast iron frying pan and place the fennel in the dry pan to become slightly charred.
- When the fennel has become slightly charred on both sides add a tablespoon of olive oil and sprinkle with salt and pepper.
- Remove from the pan and plate.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
