Crab Cakes
Crab Cakes is an moderately easy dinner. Made with 1 lb. jumbo lump crabmeat or remove shell and cartilage, 2 eggs, lightly beaten, 1 green pepper, chopped, 1 heaping tsp. dry mustard and 1/3 c. cracker meal or crumbs or enough to hold together but not make cakes dry, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
π Recipe adapted from RecipeNLG-Full
Combine eggs with next 7 ingredients.
Fold in crabmeat and shape into cakes.
Coat with additional crumbs.
Refrigerate one hour, or until ready to cook.
Saute in 1/2 butter/1/2 margarine 3 to 4 minutes per side or until delicately browned.
(Backfin or lump crabmeat is best.)
π· Perfect Pairings
Complete your meal with these
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