Crab Cakes

By Nanadi-2

Ingredients

• 1 can (14 oz/400 g) crab meat
• 1/2 C (125 C) light mayonnaise
• 1/4 C (60 ml) 3 Onion Dip Mix
• 1 Tbsp (15 ml) Seafood & Fish Seasoning
• 2 tsp (10 ml) ginger, minced
• Juice of 1 lime
• Louisiana Hot & Spicy Dip Mix, to taste
• Black Pepper (Grinder), to taste
• crushed chilies, optional
• 2 eggs or 4 egg whites, lightly beaten
• 3/4 C (180 ml) breadcrumbs
• 2 Tbsp (30 ml) vegetable oil

Details

Servings 12
Adapted from epicure.com

Preparation

Step 1

Drain crab meat and flake with a fork. In a mixing bowl, combine crab meat, mayonnaise, 3 Onion Dip Mix, Seafood & Fish Seasoning, lime juice, minced ginger, Louisiana Hot & Spicy Dip Mix, Pepper and crushed chilies, if desired. Shape into 12 round patties.

Place beaten eggs in a shallow bowl. Place breadcrumbs in a separate shallow bowl. Dip each patty into egg, then coat in breadcrumbs.

In Frying Pan (10"), heat oil over medium heat. Cook crab cakes in batches of 1 or 2, adding remaining oil as needed. Fry for approximately 2 minutes per side, or until golden.