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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Peppers, green onoins, parsley, and plenty of seasoning make these crab cakes a mealtime hit! Ingredients:
1/3 c. dry bread crumbs |
1/4 green bell pepper diced |
1/4 red bell pepper diced |
2 green onions thinly sliced |
4 sprigs of fresh parsley chopped |
1/2 tsp. hot sauce |
1 egg white |
2 heaping tblspns. of mayo (or more if needed) |
1 tblspn. fresh lemon juice |
1/2 tsp. worcestershire sauce |
2 heaping tspns. dijon mustard |
1/4 tsp. old bay seasoning |
1/4 tsp. dry mustard |
1/4 tsp. onion powder |
3 (6 oz) cans of drained lump crab meat |
1/2 c dry bread crumbs |
canola oil for frying |
Directions:
1. In a large bowl, toss together the 1/3 c. bread crumbs, green and red peppers, green onions and parsley.
2. Mix in the egg white, mayo, lemon juice, Worcestershire sauce, and dijon.
3. Season with the Old Bay, dry mustard, and onion powder.
4. Fold crab meat into the mixture.
5. Form into 6 large cakes and coat in the remaining 1/2 c. (or more) of crumbs.
6. Heat oil in a large skillet.
7. Fry cakes 5 minutes per side or until evenly browned.
8. Drain on paper towels.
9. Serve with fresh lemon wedges and tartar sauce.
10. Enjoy!
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