Crab Cakes

9 ingredients
6 steps

Ingredients

  • 1 lb. jumbo lump crabmeat or remove shell and cartilage
  • 2 eggs, lightly beaten
  • 1 green pepper, chopped
  • 1 heaping tsp. dry mustard
  • 1/3 c. cracker meal or crumbs or enough to hold together but not make cakes dry
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard

Directions

  1. 1
    Combine eggs with next 7 ingredients.
  2. 2
    Fold in crabmeat and shape into cakes.
  3. 3
    Coat with additional crumbs.
  4. 4
    Refrigerate one hour, or until ready to cook.
  5. 5
    Saute in 1/2 butter/1/2 margarine 3 to 4 minutes per side or until delicately browned.
  6. 6
    (Backfin or lump crabmeat is best.)

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