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Cook's Note: This recipe was actually made by my husband because he was craving Crab Cakes and we were snowed in during this awful snow storm - so he asked me to go on Pinterest and he made this himself. It was a hit, he loved it and he says he'll definitely make this again! This is a great light recipe for anyone looking for lighter fare!
What you Will Need:
1 can CRAB MEAT (drained)
2 tbsp. each onion powder, celery powder and crushed red peppers
1/4 cup mayonnaise
1 tsp. Dijon mustard
Dash Worcestershire sauce
1 egg (beaten)
Dash cayenne pepper (or to taste)
1/3 cup breadcrumbs (plus EXTRA bread crumbs to coat crab cakes before cooking)
1 tbsp. each unsalted butter and cooking oil
Makes 4 crab cakes or 8 mini appetizer crab cakes.
Sauté diced onion, celery and red pepper until soft (2–3 min.) Mix mayonnaise, mustard, Worcestershire sauce, egg, cayenne, and parsley in a bowl. Add slightly cooled sautéed vegetables. Gently fold in breadcrumbs and crab meat. Form into 4 crab cake patties or 8 mini-crab cakes. Note: allow patties to chill if time allows, for better handling. Melt butter with oil in sauté pan. Lightly coat crab cakes with bread crumbs. Cook crab cakes over medium heat, turning only once when first side is nicely browned. Remove from pan. Serve with lemon wedges or seafood sauce.