Crab Cakes
10 ingredients
2 steps
Ingredients
- 8 ounces crabmeat
- 1/2 red bell pepper, diced
- 1/4 jalapeno, diced
- 1/4 cup breadcrumbs (I use panko)
- 1/4 teaspoon lemon zest
- 1/2 lemon, juice of
- 1/4 cup mayonnaise
- 1 egg
- 1 pinch cayenne pepper
- salt and pepper, to taste
Directions
-
1Mix everything except the egg in a bowl. Taste and adjust seasonings and then add the egg when satisfied. Shape filling into 2 inch crabcakes. Roll the cakes in bread crumbs and then refrigerate for about an hour to firm up.
-
2Heat 1/4 cup of canola oil in a shallow pan and cook cakes for about 3 minutes per side, try to turn them only one time. Serve with your favorite tartar sauce or aioli.
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