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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe is my modified version of Paula Dean's crab cakes. Ingredients:
1 lb crabmeat, picked free of shells |
1/2 cup breadcrumbs, divided |
1/3 cup onion, chopped |
1/2 cup bell pepper, chopped |
1 garlic clove |
1/8 cup mayonnaise |
1/8 cup sour cream |
1 egg |
1 teaspoon worcestershire sauce |
1 teaspoon dry mustard |
1 teaspoon horseradish, drained |
1/2 lemon, juiced |
1 teaspoon salt |
pepper, to taste |
hot sauce |
cayenne pepper |
1 tablespoon oil |
Directions:
1. Saute onion, garlic, and bell pepper until tender, and cool slightly.
2. Mix 1/3 cup bread crumbs, mayonnaise, sour cream, egg, Worchestershire sauce, mustard, lemon juice, horseradish, hot sauce, salt and pepper together in a mixing bowl.
3. Stir in sauted onion mixture, and crab meat, combining carefully.
4. Form into 5 cakes (1/2 cup measuring cup works well).
5. Combine remaining bread crumbs and cayenne pepper on a plate, and carefully coat crab cakes with mixture.
6. Saute cakes in non-stick pan coated with oil until golden brown, turning once.
7. Serve with favorite dipping sauce.
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