(
Ingredients:
- 4 tablespoons mayonnaise
- 2 tablespoons Creole mustard
- 1/2 teaspoon Creole seasoning
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped green onion
- 2 teaspoons finely minced red bell pepper, optional
- 1 pound jumbo lump crabmeat
- 1 1/4 cup fresh fine bread crumbs, divided
Preparation:
Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended. Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.
Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.
Related Recipes
Crab Cakes
Crab Balls
Crab Bites Recipe
Hot Crab Dip Recipe
Crab Dip Recipe
Lobster Dip
Smoked Oyster Dip
Crab Dip
Clam Dip II
Hot Crab Casserole or Dip
Creamy Baked Crab Dip
Dips and Spreads
More Appetizers
Seafood Recipes
Crab Recipes
Lobster Recipes
Shrimp Recipes
Crockpot Appetizers
Party Snacks
