CRAB CAKES
INGREDIENTS
- Servings: 8
- 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
DIRECTIONS
- 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.