Be the first to Crab cakes with green onions and seasonings, from Coweyes Brown.
Ingredients:
- 2 6-1/2 oz. cans back fin lump crab meat or 3/4 lb. fresh crab (about 2-1/2 cups)
- 2 tbsp. reduced-fat mayonnaise
- 1 Tbsp. Worcestershire sauce
- Several drops hot pepper sauce
- 4 green onions, chopped
- 2 Tbsps. dry mustard
- Salt and freshly ground pepper, or to taste
- 2 egg whites
- 1 cup cracker crumbs
- Olive oil spray
Preparation:
Drain crab meat and flake with a fork, picking out any shell or cartilage. Put crabmeat in a bowl. Add the mayonnaise, Worcestershire sauce, hot pepper, green onions, dry mustard, pepper and salt. Blend in the egg whites. Shape into 4 cakes about 4 inches across. Place cracker crumbs on a plate and season with salt and pepper. Roll crab cakes in crumbs, making sure both sides are coated. Heat a nonstick skillet on medium heat. Spray with olive oil spray. Add crab cakes and cook 5 minutes. Turn and cook 5 more minutes.
Shared by Coweyes Brown
Shared by Coweyes Brown
More Crab Recipes
Crab Cakes II
Crab Newburg
Crab Muffins
Crab Dip
Crab Soup Recipe
Crab Casserole with Dressing Mix
Stuffed Flounder with Crabmeat
Crab Quiche
Crab-Stuffed Eggplant
Seafood Gumbo
Crabmeat Saute with Herbs
Seafood Casserole
Crab Soup
Chicken Breasts with Crab Dressing
Crab-Stuffed Jalapenos
Crab Recipes
Lobster Recipes
Shrimp Recipes
Fish Recipes Index
Seafood Recipes Index
Fish Recipes Index
Main Dish Casseroles
Slow Cooker Recipes | Casseroles | Main Recipe Index
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