Not surprisingly, fishing and the seafood industry account for the largest private employment in the Alaska. In fact, most of the salmon, crab, halibut and herring we eat, all across America, come from this majestic northern state. The next time you sit down at your favorite restaurant and order a seafood platter, or blackened salmon, think Alaska!
A delicious appetizer, entrée, or topper for a salad! Crab cakes are versatile and easy to make.
½ pound of crab meat (Alaskan King Crab or whatever is available in your area), Chopped coarsely or smooth depending on the texture you prefer.
2 cloves of garlic, minced
1 small shallot
2 basil leaves, chopped
1 sprig of fresh thyme leaves or if unavailable thyme spice to taste
½ a red bell pepper, finely diced
1 large egg
¼ cup bread crumbs (or panko bread crumbs), plus save a little extra to coat the cakes before frying
Oil suitable for pan frying
1 tsp salt
1 tsp pepper