Bolinhos de Santola

Portuguese Crab Cakes with Mint and Cilantro

Preparation info
  • Serves


    • Difficulty


Appears in

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.