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The Moistest Crab Cakes Ever!

April 12, 2013

Crab Cake Recipe
If you have not already noticed, my recipes are getting lighter for the most part, I’m doing much more cooking outside on the grill and lots of seafood is popping up. I rolled most of that into one recipe here for the moistest crab cakes I have ever had. Packed full of lump crab meat, chopped red pepper and very little breading, these beauties can be eaten as a light lunch or even an appetizer before dinner. They also make a great bite for dinner parties or brunch on the patio.  

Ingredients
1 large clove garlic, chopped
1 egg
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

For nutrition information and Weight Waters Points, click the magic button 


In a mixing bowl, beat the egg and add the mayonaise. Stir until blended. Add the remaining ingredients and 2 Tablesoons of the breadcrumbs. Mix well.

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.

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Filed Under: Fish, Seafood & Shellfish 2 Comments

Comments

  1. Linda Nortje says

    April 28, 2013 at 6:07 pm

    Your recipe looks delicious, Lori! It will make a lovely snack as well, just in a smaller size 🙂 Thank you for sharing at our ALL MY BLOGGY FRIENDS party ! {looking forward to see what you will link on Tuesday!}

    Linda
    With A Blast

    Reply

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  1. Lori's Culinary Creations 2013 year in review says:
    December 29, 2013 at 4:05 pm

    […] – Moist Crab Cakes posted on April 12, […]

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Lori's Culinary Creations

Welcome to Lori’s Culinary Creations!! I'm here to share delicious adventurous recipes for empty nesters and busy working adults. You will love these recipes; some easy and some that will really challenge your skills. I will show you tips and tricks for easier cooking and have put together a “must have” page for essential kitchen gadgets and appliances. Let's get cooking!!

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