Crab Cakes MMB

Melanie B

By
@MelBelle

I also stuff this mix into mushroom caps and bake for about 15 minutes, another yummy appetizer.
For parties you can make smaller crab cakes, for dinner, make larger patties.

The basic recipe was jotted down from a cooking show years ago.


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Comments:

Serves:

8-10 or more

Prep:

30 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

3 Tbsp
olive oil
1/4 c
finely chopped onion
1/4 c
finely chopped red pepper
1/4 c
finely chopped scallions
1 tsp
white pepper
2 Tbsp
crushed garlic
1 Tbsp
cajun seasoning (i use tony chacheres)
2
eggs
2 tsp
dijon mustard
1/4 c
bread crumbs
1 c
parmesan cheese, grated (not the green can)
1 lb
crab meat (i use canned** see note)
wash:
1/4 c
water
1
egg
1/2 c
flour
1/2 c
bread crumbs
vegetable oil to fry

Directions Step-By-Step

1
Add olive oil to frying pan and heat.

Saute onions, peppers and scallions for a few minutes. Add pepper, garlic, Cajun seasoning. Saute a few minutes more.
2
Transfer into a bowl and whisk in two eggs, Dijon, bread crumbs, Parmesan cheese. Fold in crab meat. I also like to add about 1/2 pound of cooked, chopped crawdad tails at this point.
3
Patty up your crab cakes. Dip each cake in the flour then in the water and egg wash. Dip in the bread crumbs and fry in vegetable oil for a few minutes on each side.
4
*** If you use canned crab, drain the liquid off or your cakes may be too moist.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Hashtag: #crab