 Classic Crab Cakes
Crab cakes are usually served as an appetizer or starter to a meal, but they're great as a quick lunch as well.
Ingredients
- 8 ounces lump crab meat, drained, flaked and cartilage removed
- 1/4 cup celery, diced
- 1/4 cup onion, diced
- 1 jalapeno pepper, seeded and diced (leave in the seeds for extra heat!) - Or you can use diced green pepper for no heat.
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 cup bread crumbs
- 4 tablespoons butter
- 1 tablespoon Cajun seasoning
- Garlic powder to taste (about a teaspoon is fine)
Cooking Directions
- In a large skillet, saute onion, celery and jalapeno pepper with 2 tablespoons butter until tender.
- In a mixing bow, whisk egg and add mayonnaise, Worcestershire sauce, and Cajun seasoning.
- Combine with sauteed vegetables and bread crumbs. Mix well.
- Add the crab meat and mix.
- Form into patties refrigerate 1 hour to firm them up.
- Heat remaining butter in skillet over medium-low heat.
- Cook crab cakes over skillet about 5 minutes.
- Turn and cook for 4 to 5 minutes more or until cooked through.
- Serve!
You can serve your crab cakes with a tarter sauce or a delicious Cajun mayo.
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