Description
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won’t eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Ingredients
- ⅓ cup dry bread crumbs
- ¼ green bell pepper, seeded and diced
- ¼ red bell pepper, seeded and diced
- 2 green onions, thinly sliced
- 4 sprigs fresh parsley, chopped
- ½ teaspoon hot pepper sauce
- 1 egg white
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- ½ teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- ¼ teaspoon Old Bay TM seasoning
- ¼ teaspoon dry mustard
- ¼ teaspoon onion powder
- 3 (6 ounce) cans crabmeat, drained and flaked
- ½ cup dry bread crumbs
- 1 cup canola oil for frying
Instructions
- In a bowl
- toss together dry bread crumbs
- green bell pepper
- red bell pepper
- green onions
- and parsley. Mix in egg white
- mayonnaise
- lemon juice
- Worcestershire sauce
- and Dijon mustard. Season with Old Bay seasoning
- dry mustard
- and onion powder. Fold crabmeat into mixture. Form into 6 large cakes. Coat in remaining bread crumbs.
- Heat oil in a large
- heavy skillet. Fry cakes 5 minutes on each side
- or until evenly brown. Drain on paper towels.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 45 mins
Servings: 6