Crab Cakes

10 ingredients
6 steps

Ingredients

  • 1 beaten egg
  • 2 tsp. Dijon-style mustard
  • dash of ground red pepper
  • 2 (6 to 6 1/2 oz.) cans crabmeat, drained, flaked and cartilage removed
  • 2 Tbsp. thinly sliced green onion
  • 2 Tbsp. cooking oil, margarine or butter
  • 1/4 c. fine dry bread crumbs
  • 1 tsp. Worcestershire sauce
  • 1/3 c. finely shredded carrot
  • 1/3 c. fine dry bread crumbs

Directions

  1. 1
    In a medium mixing bowl, combine egg, the 1/4 cup bread crumbs, mustard, Worcestershire sauce and red pepper.
  2. 2
    Stir in the crabmeat, carrot and green onion.
  3. 3
    Cover and chill for 45 to 60 minutes.
  4. 4
    Shape crab mixture into eight 1/4-inch thick patties. Using a spatula to transfer patties, coat patties with the 1/3 cup bread crumbs. In a large skillet, cook crab cakes in oil over medium heat for 2 to 3 minutes per side, or until golden.
  5. 5
    Drain on paper towels.
  6. 6
    Serves 4.

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