It's On and Crackin' Crab Cakes

1
Sherri Williams

By
@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:
Serves:
4
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
  • EASY AIOLI

  • 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

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Form crab mixture into 4 cakes.
  4. 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.
  5. Combine aioli ingredients and serve with crab cakes.

Printable Recipe Card

About It's On and Crackin' Crab Cakes

Course/Dish: Fish Seafood



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