More Great Recipes: Appetizer | Dinner | Shellfish | Side Dish


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Serves 8 | Prep Time | Cook Time


1/2 tsp Garlic minced
1 Tbsp Onion minced
1 Tbsp Celery diced
2 Tbsp Mayonnaise
1 whole Egg
1/8 tsp Salt
1/8 tsp Black Pepper
1 tsp Dijon mustard
1 tsp Cajun seasoning
1/4 cup Bread crumbs
1 lb Lump crab meat
2 Tbsp Oil for sauteing

In a large stainless steel bowl, combine all ingredients except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on work surface. Form crab

mixture into equal balls, approximately 2" in diameter.

Place on crumbs. Gently flatten ball of crab mixture and round the edges to form cakes about 1/2" thick and 3" round.

Refrigerate. In a saute pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time. Brown on one side approximately 2 to 3 minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes

another 5 - 8 minutes.

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