crab cakes mmb
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.
prep time
30 Min
cook time
10 Min
method
Stove Top
yield
8-10 or more
Ingredients
- 3 tablespoons olive oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped red pepper
- 1/4 cup finely chopped scallions
- 1 teaspoon white pepper
- 2 tablespoons crushed garlic
- 1 tablespoon cajun seasoning (i use tony chacheres)
- 2 - eggs
- 2 teaspoons dijon mustard
- 1/4 cup bread crumbs
- 1 cup parmesan cheese, grated (not the green can)
- 1 pound crab meat (i use canned** see note)
- - wash:
- 1/4 cup water
- 1 - egg
- 1/2 cup flour
- 1/2 cup bread crumbs
- - vegetable oil to fry
How To Make crab cakes mmb
-
Step 1Add 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.
-
Step 2Transfer 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.
-
Step 3Patty 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.
-
Step 4*** If you use canned crab, drain the liquid off or your cakes may be too moist.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Seafood Appetizers
Category:
Seafood
Keyword:
#cakes
Keyword:
#crab
Ingredient:
Seafood
Culture:
American
Method:
Stove Top
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