1 large clove garlic, chopped
2-6 oz cans of lump crabmeat, drained
1/2 red pepper, chopped
1 green onion stalk, chopped
3 Tablespoons mayonaise
1 Tablespoon spicy brown mustard
1/4 teaspoon Chalula hot sauce (or more if you want extra kick)
2 Tablespoons plus 1/4 cup seasoned Breadcrumbs
2 Tablespoons butter
1 Tablespoon Olive Oil
Form 4 patties from the mix and cover both sides with the remaining breadcrumbs. Check out the pops of color from the red pepper and green onion.
In a deep skillet, melt the butter and add olive oil. I use the butter for flavor and the oil to prevent sticking. Fry the four patties on medium to high heat until heated through and golden brown, aproximately 5 minutes per side.
These are the moistest crab cakes ever and delicious! Because there were only 2 tablespoons of breadcrumbs, it didn’t soak up the crab and mayo mix and allowed the crab flavor to stand out. Hubby said these were some of the moistest he’s ever had. I served them on top of a bed of greens, chopped tomato and chopped red pepper. And a slice of garlic bread.
The dollop of dressing on top was a mix of mayo, Mrs. Dash chipotle seasoning, parsley and garlic powder. My opinons is you don’t need a stronger dressing or something too overpowering because you want the taste of the crab cake to be the star of the show.