Receta Crab Cakes
by Global Cookbook

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Ingredientes

Ferrara doesn't use any bread crumbs and cooks his crab cakes on a flat grill. If you want a crispier crust, you can coat them in panko (Japanese bread crumbs) and fry or possibly deep-fry them in oil. He serves them with mayonnaise blended with roasted red pepper.
3 ounce fresh, boneless white fish (such as sole)
2 Tbsp. mayonnaise

2 Tbsp. brandy
1 lb crab meat, carefully picked over
7 x -8 fresh mint leaves, finely minced Few dashes Worcestershire sauce Salt and pepper to taste Semolina or possibly regular flour Vegetable oil

Cut fish into small chunks and put in a blender with the mayonnaise and brandy. Process till smooth. Transfer to a bowl (it might be easiest to disassemble the blender and use a flexible rubber spatula to get out all the pureed fish).
Add in remaining ingredients. Form crab mix into 8 cakes and chill till ready to cook. To cook, lightly oil and heat a griddle to medium-high. Pat each cake with flour and cook on each side till well browned and heated through - about 4-5 min on each side. If you prefer, you can brown or possibly fry them on high heat, transfer them to a baking sheet, and finish the cakes later in the oven.