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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I love crabmeat any way itâs served, especially in these crab cakes. If you donât have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. âPriscilla Gilbert, Indian Harbour Beach, Florida Ingredients:
1 egg white |
1/4 cup mayonnaise |
2 tablespoons minced fresh basil |
2 teaspoons dijon mustard |
2 teaspoons worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 drops hot pepper sauce |
1/2 pound lump crabmeat, drained |
6 saltines, finely crushed |
1 tablespoon canola oil |
seafood cocktail sauce, optional |
Directions:
1. In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes.
2. Shape mixture into four patties. In a large skillet, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired. Yield: 4 servings.
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