Crab Cakes recipe

You know what's the worst thing about crab cakes in restaurants? It's if you find good tasting ones you need to order 3 plates in order to have a meal out of crab cakes. I personally like crab cakes, but when I order the ones in restaurants the crab cake portion is so small that I end up hungry after that dinner. I decided to make some crab cakes at home-they were just wonderful. I also tweaked this recipe a bit and made salmon cakes tonight for dinner, but that's another time.



Ingredients.

1 lb of crab meat.

1/2 bell pepper cubed.

3 green onions. (scallions)

4 table spoons mayo.

1 teaspoon Cajun seasoning.

1/2 teaspoon dry mustered

1/2 cup Italian style bread crumbs.

1 egg.

1/2 teaspoon salt or to taste.

1/2 teaspoon pepper or to taste.

1/2 teaspoon Worcestershire sauce.



Combine all the ingredients except the crab in a bowl and mix together, add the crab and mix so to combine with the rest of the ingredients. The reason you want to add crab later is not to brake it up into small pieces and make it a mush. When you add the crab at the end, then less mixing happens and this results in a crab cake that is fluffy and has chunky crab pieces.



Preheat your over to 375 degrees. Take the crab mixture and hand form into medium sized balls, I divided this into 7 balls, then gently press together with the palm of your hands to flatten as you put them on the baking/cookie sheet. Place the crab cakes on a baking sheet with a tiny drop of oil under each one to prevent sticking. Cook until they are golden in color, serve and enjoy with some savory sauce.