Southwest Crab Cakes

Name: Southwest Crab Cakes
Ingredients: 2 (6 ounce) cans drained and squeezed dry white crabmeat; 1 large egg, beaten; 2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle); 1 tablespoon chopped fresh cilantro; 2 teaspoons Worcestershire sauce; 1 teaspoon fresh lime juice; vegetable oil; 1/4 teaspoon ground cumin; 1/4 teaspoon ground red pepper; 1/2 garlic powder; 1/3 cup diced red onion; 1/2 cup unseasoned breadcrumbs

12 ingredients

7 steps

Ingredients

2 (6 ounce) cans drained and squeezed dry white crabmeat
1 large egg, beaten
2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
1 tablespoon chopped fresh cilantro
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 garlic powder
1/3 cup diced red onion
1/2 cup unseasoned breadcrumbs

Directions

1

In medium bowl, combine all ingredients except crabmeat and oil; blend well.
2

Gently fold in crabmeat; avoid breaking lumps of crabmeat.
3

Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
4

Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
5

Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
6

Drain on paper towels.
7

Serve immediately.