Bolinhos de Santola

Name: Bolinhos de Santola (Portuguese Crab Cakes with Mint and Cilantro)
Yield: Serves 8
Cuisine: Portugal
Ingredients: Salt and freshly ground pepper to taste; 2 pounds crabmeat, picked over for; 1 teaspoon cayenne pepper; ¾ cup fresh bread crumbs; 1 cup dry bread crumbs; ½ cup mayonnaise, preferably homemade (see next recipe); 2 teaspoons grated lemon zest; 1 tablespoon dry mustard; 2 large eggs; ¼ cup chopped cilantro; 1 cup olive oil or as needed for frying.; 2 medium onions, finely minced (about 1¼ cups); 4 ribs celery, chopped; ¼ cup chopped fresh mint leaves; Red Pepper Aioli (recipe follows); ¼ cup unsalted butter

Portuguese Crab Cakes with Mint and Cilantro

Preparation info

Serves
8

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This recipe is a compromise because the original is made with salt cod, a fish most chefs and some Italians, Spaniards, and Portuguese adore but that we cannot sell to the average American diner. Since we are in San Francisco, home of the famous crab, we substituted crabmeat for the cod. Now we cannot keep up with the demand for these cakes.

Ingredients

Europe
Portugal
Fish course
Pescatarian
Spicy

Ingredients

Method