Chef Kathy’s Crab Cakes Recipe
lump crab, yellow & red bell peppers, red onion, dill, horseradish sauce
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Mixture
In a large mixing bowl, combine lump crab meat, yellow bell pepper, red bell pepper, red onion, dill, horseradish sauce, mayonnaise, and beaten egg. Gently fold the ingredients together to avoid breaking up the crab meat.
- 2
Add Dry Ingredients
Sprinkle in the bread crumbs, salt, and black pepper. Mix until the ingredients are just combined, being careful not to overwork the mixture.
- 3
Form the Cakes
Using your hands, shape the mixture into patties, about 3 inches in diameter and 1 inch thick. Place the formed cakes on a plate and refrigerate for at least 30 minutes to help them hold their shape.
- 4
Cook the Crab Cakes
Heat vegetable oil in a large skillet over medium heat. Once hot, carefully add the crab cakes to the skillet. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.
- 5
Serve
Remove the crab cakes from the skillet and let them drain on paper towels. Serve warm with additional horseradish sauce or your favorite dipping sauce.
