BASIL CRAB CAKES

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I love crabmeat any way it's served, especially in these crab cakes. If you don't have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 large egg white
1/4 cup mayonnaise
2 tablespoons minced fresh basil
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 drops hot pepper sauce
1/2 pound lump crabmeat, drained
6 saltines, finely crushed
1 tablespoon canola oil
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

Nutrition Facts :

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