This delightful recipe for crab cakes is absolutely delicious!
Obviously fresh crab would be best, but use what you have.
The truth is I love this crab cake recipe with either fresh or canned crab. They make a great appetizer or light lunch.
Squeeze any liquid from the crabmeat and add it to the flour mixture. Add red pepper, onion, breadcrumbs, cayenne, lemon juice, worcestershire sauce, salt and pepper. Mix thoroughly. Cover and chill for 30 minutes or overnight.
Form crab mixture into 2" balls. Roll in breadcrumbs and flatten. In a skillet, heat butter. Add crabcakes and brown on each side.
Serve crab cakes with a dollop of the garlicky lemon mayonnaise sauce below.
Garlic and Lemon Mayo:
This recipe is a tasty topper for many fish dishes.
3/4 cup mayonnaise
In a small bowl, combine mayonnaise with the lemon juice, garlic, salt and black pepper. Mix well and set aside.
Nutritional Analysis Per Serving
Calories 233; Calories from Fat 103; Total Fat 11.4g; Saturated Fat 6.1g; Cholesterol 56mg; Sodium 726mg; Total Carbohydrates 19.4g; Dietary Fiber 1.2g; Sugars 3.3g; Protein 11.2g; Vitamin A 13%; Vitamin C 18%; Calcium 28%; Iron 11%
(Percentages based on a 2000 calorie per day diet)
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Did You Know?...
You will notice that the recipe calls for either regular breadcrumbs or panko breadcrumbs.
Panko crumbs are Japanese breadcrumbs. They tend to result in a lighter, crispier version of whatever it is you are breading and frying.
Either kind is fine and regular breadcrumbs are certainly part of the traditional recipe.
These wonderful crab cakes are just 1 of our delicious seafood recipes. Find the rest here.
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Don't crowd the pan to much when you are frying or sauteing because it steams your food instead of frying it and you won't end up with that great crispy outer coating.