It's On and Crackin' Crab Cakes

By Sherri Williams
@logansw

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 :)

Rating:

★★★★★ 1 vote

Comments:

18 Comments

Serves:

Prep:

10 Min

Cook:

15 Min

Ingredients

3 large: egg whites, whisked
2 Tbsp: mayonnaise, heaping
2 tsp: horseradish mustard
1/4 c: colorful bell peppers, chopped
2 tsp: chives, chopped
2 tsp: lake mohawk fish & seafood rub or favorite seafood seasoning
1/2 tsp: red pepper flakes
: zest of 1 lemon
1 lb: blue crab meat
: salt to taste
2 Tbsp: vegetable oil
1/4 c: olive oil mayonnaise
: juice of 1 lemon
1 Tbsp: italian parsley, chopped
1/2 tsp: lake mohawk fish & seafood rub
1: garlic clove, minced
: salt to taste

How to Make It's On and Crackin' Crab Cakes

Step-by-Step

1Preheat oven to 350 degrees F.
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.
3Form crab mixture into 4 cakes.
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.
5Combine aioli ingredients and serve with crab cakes.