These crab cakes are delightful! The sweetness of the crabmeat is very apparent in each bite. Thanks to the cayenne and horseradish, there's a bit of heat but the crab cakes are not overly spicy. It's not the traditional seasoning, but we loved it. Great for lunch or a light meal.
Provided by Mysti Tillison
Categories Sandwiches
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. In a large bowl, mix 1/2 c Italian-style breadcrumbs, salt, celery seed, and cayenne pepper. Stir in egg, mayonnaise, mustard, lemon juice, horseradish, and onion. Stir well.
- 2. Add crab. Stir gently until well-blended. Shape into 6 large patties.
- 3. Spread remaining 1/2 c Italian breadcrumbs on a plate. Prepare egg dip and dip each patty first into egg, then into breadcrumbs, coating well. Cover prepared patties and refrigerate for at least one hour, no longer than overnight.
- 4. Melt 2 tbsp butter in frying pan and fry patties 4-5 minutes each side. Serve on onion rolls with tartar sauce and coleslaw, if desired.
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