Crab Cakes with tomato Salsa

Crab Cakes With Tomato Salsa Recipe

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Lynnda Cloutier


From Apron STrings

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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

How to Make Crab Cakes with tomato Salsa


  • 1Mix 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

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About Crab Cakes with tomato Salsa

Course/Dish: Seafood Appetizers