Crab meat cutlets with red pepper
2 servings
30 minutes
Crab meat patties with red pepper are an exquisite dish that combines marine notes and the light spiciness of sweet pepper. This recipe, inspired by Russian culinary traditions, blends the tender texture of crab meat with the rich flavors of butter, lemon juice, and spicy Worcestershire sauce. The patties have an airy and juicy consistency thanks to the addition of egg and breadcrumbs, while frying in oil gives them a delicious crispy crust. Serving with lemon wedges and tartar sauce makes this dish perfect for a festive dinner or elegant feast. The taste of these patties is mild, with a slight tang from the lemon and pleasant sweetness from the pepper, creating a harmonious combination of seafood and vegetables. Ideal as a main course or as an appetizer for gourmets who appreciate subtle flavor nuances.
1
In a bowl, mix crab meat, salt, and black pepper.
- Crab meat: 270 g
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
2
Boil 1 egg hard in boiling water. Cool, peel, and cut in half. Chop one half finely and cut the other half into 4 pieces.
- Chicken egg: 1.5 piece
3
In a deep skillet, melt 3 tablespoons of butter and sauté the chopped red pepper over low heat until soft. Remove from heat and add lemon juice, 0.5 lightly beaten egg, and Worcestershire sauce. Mix well and pour the mixture over the crab meat. Add finely chopped boiled egg and breadcrumbs. Gently mix the mass and divide it into 4 parts. Shape into flat patties.
- Butter: 60 g
- Red sweet pepper: 0.5 piece
- Lemon juice: 1.5 teaspoon
- Worcestershire sauce: 1.5 teaspoon
- Chicken egg: 1.5 piece
- Crushed breadcrumbs: 0.3 glass
4
In a large skillet, heat vegetable oil with the remaining butter over medium heat. Place the patties and fry for 4-5 minutes on each side until golden brown.
- Vegetable oil: 1 tablespoon
- Butter: 60 g
5
Serve decorated with lemon slices and the remaining egg, with tartar sauce.
- Lemon: 1 piece
- Chicken egg: 1.5 piece
- Tartar sauce: to taste