My Crab Cakes
Come out of your shell and try a taste of the ocean country of origin:
Recipe Summary My Crab Cakes
Great crab cakes with lots of flavor and spice. Serve with homemade aioli and a crisp white wine!Ingredients | Plant Based Crab Cakes2 tablespoons olive oil6 green onions, chopped⅜ cup olive oil1 (16 ounce) can canned crabmeat, drained1 egg1 tablespoon mayonnaise1 teaspoon dry mustard8 ounces buttery round crackers, crushed½ teaspoon ground cayenne pepper1 teaspoon garlic powder¼ teaspoon Old Bay Seasoning TMsalt to tasteground black pepper to taste1 cup panko (Japanese bread crumbs) or regular dry bread crumbsDirectionsHeat 2 tablespoons oil in a skillet over high heat. Saute green onions briefly until tender; cool slightly.Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, salt and pepper. Form into 1/2 inch thick patties. Coat the patties with bread crumbs.Heat 1/2 cup oil in a skillet over medium high heat. Cook cakes until golden brown on each side. Drain briefly on paper towels and serve hot.Info | Plant Based Crab Cakesprep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
10
Yield:
10 crab cakes
TAG : My Crab CakesAppetizers and Snacks, Spicy,
