Crab Cakes

I've adapted this from Mr B's recipe (one of my favorite New Orleans restaurants). I prefer claw meat over lump because it's sweeter.
Photo by Sally S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    lb fresh crab claw meat

  • 1/3

    cup Hellman's lite mayonnaise

  • 1/4

    cup panko breadcrumbs

  • 1

    Tbsp minced green pepper

  • 3

    Tbsp minced green onions

  • 3

    dashes Tobasco

  • 1/4

    tsp Emeril's Original Essence seasoning

  • 1 1/2

    tsp lemon juice

  • Olive oil

  • Butter

Directions

Mix together the mayonnaise, breadcrumbs, green pepper, green onions, Tobasco, seasoning and lemon juice in a large bowl. Add the fresh claw meat and incorporate all ingredients together. Using either thoroughly cleaned hands or gloved hands, form crab mixture into 5-6 crab cakes and place on a plate. Cover lightly with wax paper and place in refrigerator for at least 30 minutes. Heat olive oil and butter on medium high in large skillet. Just before butter starts to sizzle, remove crab cakes from refrigerator and dredge both sides in flour before placing in skillet. Do not crowd crab cakes so cook in batches, three at a time. Allow crab cake to brown before turning as you only want to turn once. Also, allowing it to brown will minimize risk of the crab cake falling apart when you turn. I place a spatula under the crab cake and another spatula on top and gently turn to brown on the other side. Remove from skillet to serving plate. Add additional olive oil and/or butter if needed before cooking additional crab cakes.

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