he peppers.
Drain the crab meat if necessary and place
Mix wet ingredients together and add breadcrumbs.
Fold in crabmeat, being careful not to break up the larger pieces of crab.
Form into 2-ounce rounds.
Coat the outside of cakes with panko breadcrumbs.
Heat skillet and add olive oil to coat bottom of pan.
Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.
roduct until smooth. Fold in crab meat, then fold in bread
ound shapes of crab cakes.
Gently coat the cakes with the fresh
Crab cakes: Spread the crab meat out in a flat
For crab cakes:
In a mixing bowl, combine the crab meat, eggs, salt
our drained and rinsed fancy lump crab meat, finely minced celery, finely
0 minutes.
To prepare crab cakes, place bread in a food
ime.
CRAB CAKES: In large
Crab Cakes:
Combine mayo, green onions,
CRAB CAKES:
Combine first seven ingredients and gently add in the crab meat
hites and stir in the crab meat gently.
Form the
In a bowl mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot sauce.
Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.
Dredge each cake in the cornmeal to coat both sides well.
Use a large skillet coated with nonstick cooking spray, and set over medium - low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm.
hill until crab cakes are ready.
CRAB CAKES:
Drain the crab meat and
parsley, scallions, and egg. Add crab meat, season with salt and
For the crab cakes: Heat oil in large skillet
stir.
Gently fold in crab and season with salt and
Crab Cakes:
Put crabmeat in medium
o develop while crab cakes are being prepared.
Crab Cakes: Combine crab, 1/4
Begin by buying the freshest 1 pound lump crab meat available, then handle the mixing so very gently in order not to break up the lumps.
Beat egg, Worcestershire sauce, lemon juice, seasoning, parsley flakes, dry mustard, mayonnaise and salad dressing.
Break bread into small pieces and, along with the crab meat, gently fold into the egg-spice mixture.
Shape into slightly flattened patties and chill.
Fry or broil until golden brown on each side and serve. Yields approximately 6 (3 1/4 ounce) crab cakes.