It's On and Crackin' Crab Cakes
By
Sherri Williams
@logansw
1
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 :)
Ingredients
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3 largeegg whites, whisked
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2 Tbspmayonnaise, heaping
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2 tsphorseradish mustard
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1/4 ccolorful bell peppers, chopped
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2 tspchives, chopped
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2 tsplake mohawk fish & seafood rub or favorite seafood seasoning
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1/2 tspred pepper flakes
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·zest of 1 lemon
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1 lbblue crab meat
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·salt to taste
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2 Tbspvegetable oil
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EASY AIOLI
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1/4 colive oil mayonnaise
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·juice of 1 lemon
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1 Tbspitalian parsley, chopped
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1/2 tsplake mohawk fish & seafood rub
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1garlic clove, minced
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·salt to taste
How to Make It's On and Crackin' Crab Cakes
- Preheat oven to 350 degrees F.
- Combine 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.
- Form crab mixture into 4 cakes.
- Heat 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.
- Combine aioli ingredients and serve with crab cakes.
