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Ingredients
- 16 oz. jumbo lump crab
- 1 1/2 C. fresh bread crumbs
- 1 red bell pepper
- 1 yellow bell pepper
- 1 egg
- 1 T. horseradish
- 1 T. Dijon mustard
- Pinch to taste salt & pepper
- 1 C. fresh bread crumbs
- 2 eggs, beaten
- ●Sift through the crab to ensure all bones are removed.
- ●Combine crab and remaining ingredients in a large bowl. Form the cakes.
- ●Dip into eggs and coat completely.
- Completely cover crab cakes with bread crumbs.
- ●In a sauté pan, heat 1/4 inch oil.
- Place crab cakes in oil and cook until golden brown. Finish cooking crab cakes by placing in a 400 degree oven.
Preparation
Step 1
●Serve immediately.