Jimmy Johnson's Crab Cakes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is originally from the food section of the Houston Chronicle. Jimmy Johnson was a Dallas Cowboys's coach. We like these because they're baked, not fried. and the fact that they're so easy and quick to make! Serve them with tartar or remoulade sauce or a squeeze of fresh lemon juice. Ingredients:
2 lbs fresh crabmeat |
2 cups mayonnaise |
1/8 cup old bay seasoning |
1/2 teaspoon cayenne pepper |
2 eggs, beaten |
2 cups panko breadcrumbs (japanese-style) |
2 tablespoons whole grain mustard |
2 tablespoons worcestershire sauce |
1 tablespoon lemon juice |
3 tablespoons chopped green onions, include some tops |
3 tablespoons diced red bell peppers |
Directions:
1. Preheat oven to 350 degrees.
2. Place all ingredients except crabmeat in a mixing bowl; mix and let stand for 5 minutes.
3. Gently fold in the crabmeat.
4. Form 12 cakes.
5. Place on a foil-covered cookie sheet.
6. Bake for 6 minutes or until golden.
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