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Crab Cakes
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1
Reviews
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By:
Janice Overstreet
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Crab Cakes Recipe uses lump crabs meat and combines it with egg, Dijon mustard, Worcestershire Sauce, lemon juice, hot sauce, crab boil seasoning, bell pepper, scallions and bread crumbs to create delicious and tasty crab cakes.
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INGREDIENTS
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Nonstick cooking spray
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1 egg, lightly beaten
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2 teaspoons Dijon mustard
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1 teaspoon Worcestershire sauce
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1 tablespoon fresh lemon juice
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Dash hot sauce
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1/2 teaspoon crab boil seasoning (recommended: Old Bay)
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1/2 cup finely chopped red bell pepper
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1 scallion, including green top, finely chopped
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1 pound lump crab, picked over for cartilage
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3/4 cup dry bread crumbs
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1/4 teaspoon salt
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Freshly ground black pepper
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DIRECTIONS
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1:
Preheat the oven to 400° F. Coat a baking sheet with nonstick cooking spray.
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2:
In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a shallow dish.
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3:
Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet
and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
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4:
Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer. Serve with tartar sauce.
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