Crab Cakes With Tomato Salsa Recipe

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Crab Cakes with tomato Salsa

Lynnda Cloutier


From Apron STrings

pinch tips: How to Peel & Devein Shrimp




1 pound fresh crab meat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tbsp. chopped fresh basil
2 tbsp. fresh lemon juice
2 t. mayonnaise
1 t. dijon mustard
1/2 tsp. hot pepper sauce
dash worcestershire sauce
salt and pepper to taste
3 1/4 cups bread crumbs from french bread with crusts trimmed
1 egg, lightly beaten
2 tbsp. butter
2 tbsp. vegetable oil
tomato salsa

Directions Step-By-Step

Mix the crab meat, bell pepper, green onions, basil, lemon juice, mayonnaise, Dijon mustard, hot pepper sauce and Worcestershire in bowl. Mix well. Season with salt and pepper. Add 1/4 cup of the bread crumbs and egg and mix well. Shape into eight 2 1/ inch diameter patties, using a scant 1/2 cup of the crab mixture for each pattie. Put remaining 3 cups bread crumbs in shallow dish. Dredge crab cakes in bread crumbs, pressing to coat. Heat 1 Tbsp. of butter with 1 Tbsp. of oil in a skillet over medium heat until butter melts. Add 4 crab cake and cook for 4 minutes per side or until golden brown, turning once. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 4 crab cakes. Serve with tomato salsa.
Serves 4
Secret Ingredients

About this Recipe

Course/Dish: Seafood Appetizers