CRAB CAKES I

Crab Cakes I image

These crab cakes are made with potatoes, and have a crunchy cornflake crust. Can be served as is, or on a bun with mayonnaise, lettuce, and a slice of tomato.

Provided by Wilma Scott

Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes

Time 50m

Yield 4

Number Of Ingredients 9

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Ingredients

1 onion, chopped
1 green bell pepper, chopped
2 tablespoons vegetable oil
2 potatoes
1 pound fresh Dungeness crabmeat
salt to taste
ground black pepper to taste
1 egg, beaten
1 cup cornflakes cereal, crumbled

Steps:

In a medium saucepan, boil potatoes in salted water to cover. Drain, and set aside.
In a medium saute pan, heat 2 tablespoons oil over medium heat. Add onion and pepper; cook and stir until tender.
Transfer potatoes to a large bowl, and mash well. Mix in cooked vegetables and crab meat. Season to taste with salt and pepper. Form into cakes about the size of hamburgers. Dip in beaten egg; roll in crumbs.
In a large, heavy skillet, heat oil over medium heat. Fry crab cakes in oil until golden brown, turning once.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 29.6 g, Cholesterol 113.5 mg, Fat 9.4 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 1.5 g, Sodium 411.3 mg, Sugar 3.5 g