Friday, July 24, 2009

Crab Cakes

John convinced me to get Lump Crab Meat to try to make crab cakes. These remind me of the cakes you get in Savannah, minus the $15.00 price tag :-). Super easy too, not much more work than tuna salad.

1 comment:

  1. 2 cans Lump Crab meat (drained)
    1 ½ cup bread crumbs, Panko if you have it (separated: 1 cup in mixture, 1/2 cup to coat the cakes.
    ½ Minced yellow bell pepper
    ¼ cup chopped onion and parsley
    1 tsp Creole seasoning (I used a little bit less)
    2 cloves Garlic, crushed
    2 eggs
    2 tbsp Mayo
    2 tbsp spicy brown mustard
    Dash of Worcestershire sauce
    Dash of Hot sauce
    Form into cakes and cover outside with more crumbs
    Cook with olive oil or butter 5 min each side
    Serve with lemon juice and/or melted butter.