 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
It is definitely the best crabcake recipe out there (and I have tried many. ) Serve with a spicy mayo made of 1 cup mayo, 3 T chili sauce and 1 T lemon juice. Ingredients:
1/2 lb lump crabmeat |
1/4 cup diced red bell pepper |
1/2 seeded and finely chopped jalapeno |
2 teaspoons old bay seasoning |
3 tablespoons mayonnaise |
2 cups fresh breadcrumbs |
1 lightly beaten egg |
salt |
pepper |
3 tablespoons vegetable oil |
Directions:
1. Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them.
2. Stir in the peppers, seasoning and mayonnaise.
3. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients.
4. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator.
5. Dip each cake into beaten egg and then into bread crumbs and set aside.
6. Heat oil in a non-stick skillet over medium high heat, and cook cakes on each side until golden brown.
|
|