Friday, March 4, 2011

Recipe: Crab Cakes

Crab Cakes:


1 to 1 ¼ cups Italian-seasoned breadcrumbs, divided
1 egg, well beaten
3 tablespoons mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon ground red pepper
¾ to 1 pound white lump crab meat (I used 2 of the 6oz. cans of the white lump crab meat)
2 tablespoons butter


In a medium-sized mixing bowl, combine ½ cup Italian breadcrumbs, 1 beaten egg, 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, ½ teaspoon salt, and ¼ teaspoon ground red pepper. 
Mix until completely combined. 

Fold in (2) 12-oz. cans white lump crab meat (or ¾ pound fresh white lump crab meat). Shape crab mixture into 6 equally-sized patties. Dredge each pattie in the remaining Italian breadcrumbs that have been placed in a shallow bowl.

Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Cook crab cakes about 3 minutes on each side, or until golden brown. 

Remove from skillet and drain on paper toweling. 

This would be amazing served with Coleslaw and Roasted Corn on the Cob. If only Mr. Man liked Corn on the Cob...... :) 

Hope you enjoy! 

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