it's on and crackin' crab cakes
If you want crab cakes that are full of crab and no breading; this is your recipe. They are packed with so much goodness, they should be illegal! Cooking with Love & Ppassion. sw :)
prep time
10 Min
cook time
15 Min
method
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yield
4 serving(s)
Ingredients
- 3 large egg whites, whisked
- 2 tablespoons mayonnaise, heaping
- 2 teaspoons horseradish mustard
- 1/4 cup colorful bell peppers, chopped
- 2 teaspoons chives, chopped
- 2 teaspoons lake mohawk fish & seafood rub or favorite seafood seasoning
- 1/2 teaspoon red pepper flakes
- - zest of 1 lemon
- 1 pound blue crab meat
- - salt to taste
- 2 tablespoons vegetable oil
- EASY AIOLI
- 1/4 cup olive oil mayonnaise
- - juice of 1 lemon
- 1 tablespoon italian parsley, chopped
- 1/2 teaspoon lake mohawk fish & seafood rub
- 1 - garlic clove, minced
- - salt to taste
How To Make it's on and crackin' crab cakes
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Step 1Preheat oven to 350 degrees F.
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Step 2Combine all ingredients except crab meat. Mix thoroughly. Fold in crab meat. *Note* the mixture will be loose but will firm up when eggs are cooked.
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Step 3Form crab mixture into 4 cakes.
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Step 4Heat a large skillet to medium high heat. Add oil to pan. Fry for about a minute or so until golden brown. Flip and place in oven. Bake for 10-12 minutes or until crab cake are firm to touch.
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Step 5Combine aioli ingredients and serve with crab cakes.
- 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!
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